I made this with mussels instead of clams, since they are in season now and Jamie taught me to cook with fresh regional products. It was amazing! Not only did it taste really good, but also it looked as a picture in a book, not like how my home cooking usually does. I am going to make this when my friend comes over for a visit and he'll think I turned into a real chef, :) Thanks Gennaro, you are the best!
This is my FAVORITE pasta dish!!! I love pasta ❤🎉❤😊 so it’s a lot to call one my favorite. Especially one so basically simple, but these flavors seem just beyond once they come together. It’s the good version of a perfect chorus with all the simple notes and individual voices that don’t even need to be anything special, but they hit all the CC right notes and together become so much more than they could ever be alone!! It brings out notes that aren’t really being made, but the harmonies create more than exists when it’s not combined that way. ❤
Aglio e olio is the best super simple one and if you have a little extra stuff in the pantry beyond the minimum, then puttanesca is the next step. Drop the tomato and olives but add the clams and this is the top of that simple line of better and better based on the same things. :)
Wow, Genaro really put the hours into Jamie’s Italian. Shame that Jamie’s Italian never worked out. Good to see that Genaro and Jamie are such good friends. They both owe and love each other so much. A wonderful life long partnership.
This is passionate cooking. I’ve executed as number of his recipes - and one of my favourites is fish in crazy water. I cook it outside and I add pasta to the remaining sauce. As Gennaro says, “Oh my God!” And bang my fork on the patio table. As my mother said, “ good, fresh ingredients and love.”
This is my favorite dish, I love that your clams are more compact than the little necks. I love bought but the smaller one, in my opinion, is sweeter. Thank you for sharing your wonderful recipie....
hi there Gennaro been meaning to cook this for ages ,saw some clams in the fishmongers today and cooked it and was beautiful sauce tastes amazing ,will definately be cooking this one again
I remember his best friend Antonio showed him a variant with prawns and muscles when they did the show "Two Greedy Italians" (which I am hoping they do a 3rd season.) In fact the very episode in question is on the right there titled "Poor Man's Food".
I love Italian food and I cooked your family ragu dish you made on Jamie's food tube channel I made it for 8 and everyone loved it and have asked me to make it at the restaurant I work at thanks gennaro possibly the most passionate Italian chef out there at the moment #livinglegend
I liked the videos where Gennaro cooks in Italy like the ones in Jamie's foodtube. Not that it's produced by Jamie's crew, Gennaro looks more comfortable and relaxed, which makes him cook better, I think
David Farrugia Hahah no, Julia is talking about the noodle sifter thingies. The actual tool used to cook the pasta, not the tongs to lift them. Basically, it seems as though Julia isn't very well travelled because that noodle cooking machine (including the drainers) are used in pretty much any restaurant that needs to cook large amounts of noodles/pastas. It's more efficient than using pots of boiling water.
+CuzlmHaeppy don't see the point whether I travel a lot or not--and yes I travel a lot--has to do with this comment with cooking utensils. My husband from the US and mother in law never use those drainer at home. My family never use those drainer at home either. In the US you don't see people's kitchen like an open kitchen easily, or you don't see their kitchen in the street stands. When I was in Europe, I didn't get any chance to see restaurant kitchens either, unless I worked in the restaurants?! In Southeast Asian I do see noodle drainers from time to time, but again this is really not the point!!! I was just very amazed Italian people (or you want to call it in a British genre, to be hyper exact with everything) have the same invention, especially from where I'm from. I appreciate you helping to point out the "drainer" thing, but inferring other people's lack of travel seems totally unnecessary.
just a quick question. How do you make the oil not splash all over you when you put in the clams. I tried it, and i thought my house was gonna explode.
throw in some wine and the parsley BEFORE the vongole. Also, don't throw the clams, lower them gently into the pan.They cook almost instantly. Once they open up take off the heat
There is Jamie's Italian in Bangkok , Thailand too . I have never been there since it's too far from my home . BUT after I see this video , I will go to eat there soon probably next week =D
+Kylie Ramsey Well, go knock yourself out! You can make a perfect pasta in under 20 minutes so don't let that hold you back! As long as you've got some garlic, good extra vergine oil and good Parmeggiano you're in bussiness! Enjoy ...
Just one question. Do you have to put in salt while cooking the linguine? I know the clams and anchovies are salty but I'm not sure if there is any need for additional salt.
+Nafi Intasar I'm sure you got your answer by now, but i want to help you anyway. So everytime you cook with something that is salty by itself, such as mussels, anchovies, or even bacon you basicly need next to no additional salt, as the pasta itself is already cooked in saltwater. But at the end of the day always remember that such things depend on personal preference, so if you try it without any additional salt and you feel like it's missing, next time just add a little bit to it ;-) bon appetit!
I made this today and it was really simple to make and utterly delicous. I love pasta with any kind of seafood! But ...vongole are extremely pricy over here in The Netherlands: about € 14,= a kg for fresh cockles!! This oposed to mussels that only cost about € 4,= a kg. So next time I'm going to make linguine con cozze again, the difference in taste is not so big to justify the enourmous difference in price.
My tip is to make sure you twist the pasta around your serving tongs as you pour from the pan... make sure confidence.
Bless you x
Gennaro Contaldo so love your enthusiasm when cooking. My favorite Italian cook!
LOOOK AHT DA WAY DEY OPAN AP
LOOK HOW THEY OPEN UP FOR FUCKS SAKE
I made this with mussels instead of clams, since they are in season now and Jamie taught me to cook with fresh regional products. It was amazing! Not only did it taste really good, but also it looked as a picture in a book, not like how my home cooking usually does. I am going to make this when my friend comes over for a visit and he'll think I turned into a real chef, :) Thanks Gennaro, you are the best!
I love Gennaro's reactions to tasty flavours! I hope to try you dishes at least once before I die.
*bang bang bang* OH MY
dark horse I actually laughed out loud
Oh my my*
The Don. Love him x
No...hes a bit too much
@@jx2276 you're probably the only person in the world to say anything negative about him. Take a long hard look in the mirror
This is my FAVORITE pasta dish!!! I love pasta ❤🎉❤😊 so it’s a lot to call one my favorite. Especially one so basically simple, but these flavors seem just beyond once they come together. It’s the good version of a perfect chorus with all the simple notes and individual voices that don’t even need to be anything special, but they hit all the CC right notes and together become so much more than they could ever be alone!! It brings out notes that aren’t really being made, but the harmonies create more than exists when it’s not combined that way. ❤
Aglio e olio is the best super simple one and if you have a little extra stuff in the pantry beyond the minimum, then puttanesca is the next step. Drop the tomato and olives but add the clams and this is the top of that simple line of better and better based on the same things. :)
Wow, Genaro really put the hours into Jamie’s Italian. Shame that Jamie’s Italian never worked out. Good to see that Genaro and Jamie are such good friends. They both owe and love each other so much. A wonderful life long partnership.
i'm an old man yet this guy makes me giggle like a little kitty.
Yeah !!! vongole, wine, and a cheerful presence in the kitchen !
we, the viewers, love him too! in fact, so much! such a joy to watch this man cook!
This is passionate cooking. I’ve executed as number of his recipes - and one of my favourites is fish in crazy water. I cook it outside and I add pasta to the remaining sauce. As Gennaro says, “Oh my God!” And bang my fork on the patio table. As my mother said, “ good, fresh ingredients and love.”
OMG this is my favourite dish in the WHOLE world bless you gennaro
I love this guy he is bloody hilarious
this is so impressiv when you see the rapid workflow in such a kitchen. Rapido Rapido Bellissima
Thanks Gennaro... I do boxing and love food like this before I train... You are my hero... Sei fantastico
I love Italian food, delicious and very easy to make.
Gennaro sei Unico!. Un caro saluto da un tuo grande Fan da Roma, Italy.
vongole is Italian for clams. Find and have a run around a decent supermarket, or if you live near the sea, a fish stall to see if you can get any.
i love you Gennaro!
Also or plus, twisting the pasta into the dish keeps it hot for a longer time
I'm making this for dinner tonight! Finally got my hands on some cockles 😍
This is my favorite dish, I love that your clams are more compact than the little necks. I love bought but the smaller one, in my opinion, is sweeter. Thank you for sharing your wonderful recipie....
💙 July 26, 1999. Santana Crystal Romero. Guerrero, Mexico. 💙
love the energy! that looks absolutely delicious
amazing recipe and video! i tried this today. substituted anchovies with fish sauce because i didn't have anchovies. the vongole tasted great.
Gennaro, grazie per questa ricetta! Sei grande!
You made my day genarro again!
Gennaro! te amamos acá en México, mi familia siempre busca tus videos y prepara tus recetas, saludos, sigue siendo genial.
hi there Gennaro been meaning to cook this for ages ,saw some clams in the fishmongers today and cooked it and was beautiful sauce tastes amazing ,will definately be cooking this one again
2:41 oops
Love his passion for cooking!!
Just made this whist I'm in Japan and cockles are cheap here, so tasty thank you Gennaro.
Gennaro when I go to london I will go to that restaurant because you are there!!
love his passion...send to my home asap!!
Wow awesome super tasty and healthy recipe 😋😋.😋🤝👏👏😋😋
Staff smiling at him, that how you know they enjoy working in his kitchen.
Thanks Gennaro, you are the food master 👍🏻 I just had the linguine vongole test sooooo good excellent.
food master but he boiled mushrooms.... lololol
I love your cooking
I remember his best friend Antonio showed him a variant with prawns and muscles when they did the show "Two Greedy Italians" (which I am hoping they do a 3rd season.) In fact the very episode in question is on the right there titled "Poor Man's Food".
I love your style!!!❤
I love Italian food and I cooked your family ragu dish you made on Jamie's food tube channel I made it for 8 and everyone loved it and have asked me to make it at the restaurant I work at thanks gennaro possibly the most passionate Italian chef out there at the moment #livinglegend
1:22 LOOK AT THE WAY THEY OPEN UP!
Wonderful recipe. Do you use fresh or dried chili?
I liked the videos where Gennaro cooks in Italy like the ones in Jamie's foodtube. Not that it's produced by Jamie's crew, Gennaro looks more comfortable and relaxed, which makes him cook better, I think
Omg this dish was sooo delicious i tried it! Its amaaaazing!
Gennaro is all around excelent...
It's interesting the "noodles utensils" you use to cook pasta is the same we use in my home country Taiwan.
you use chopsticks, yes? >.
TheHenrymontemayor
We use chopsticks to eat, but the thing to cook noodles is different.
Julia b Those are tongs.
David Farrugia Hahah no, Julia is talking about the noodle sifter thingies. The actual tool used to cook the pasta, not the tongs to lift them.
Basically, it seems as though Julia isn't very well travelled because that noodle cooking machine (including the drainers) are used in pretty much any restaurant that needs to cook large amounts of noodles/pastas. It's more efficient than using pots of boiling water.
+CuzlmHaeppy
don't see the point whether I travel a lot or not--and yes I travel a lot--has to do with this comment with cooking utensils. My husband from the US and mother in law never use those drainer at home. My family never use those drainer at home either. In the US you don't see people's kitchen like an open kitchen easily, or you don't see their kitchen in the street stands. When I was in Europe, I didn't get any chance to see restaurant kitchens either, unless I worked in the restaurants?! In Southeast Asian I do see noodle drainers from time to time, but again this is really not the point!!! I was just very amazed Italian people (or you want to call it in a British genre, to be hyper exact with everything) have the same invention, especially from where I'm from.
I appreciate you helping to point out the "drainer" thing, but inferring other people's lack of travel seems totally unnecessary.
It's because of Gennaro Italian food is my favorite kind of food :D
just a quick question. How do you make the oil not splash all over you when you put in the clams. I tried it, and i thought my house was gonna explode.
throw in some wine and the parsley BEFORE the vongole. Also, don't throw the clams, lower them gently into the pan.They cook almost instantly. Once they open up take off the heat
lmao
I love your passion !!!
Salve ! Sono sicuro di essere un'òtimo sapore ,comunque me pare che l' aciuggue ruba il sapore unico dell vongole! . Salute dal Brasile. Marcos
1:30 is just too much for him .. love how the chef in the background has to laugh :D
William is cute, and the pasta looks super delicious hehe thanks Gennaro
Dear Gennaro can you please tell me more about CONCHIGLIE DI FUME I was eating this pasta today at L'ostiera. Thanks.
There is Jamie's Italian in Bangkok , Thailand too . I have never been there since it's too far from my home . BUT after I see this video , I will go to eat there soon probably next week =D
The best chef ever😀😀
Mitico come sempre!!
what a cool set up.
I wish I wish I could come to Jamie's Italian just to meet Gennaro but Colorado is a loooong way from London.
I love you Gennaro!
Thanks chef! ⭐⭐⭐⭐⭐
can someone tell me how the pasta was cooked so quickly? like how is that possible?
thisisyaren fresh pasta only takes 2-3mins to cook 😊
The pasta is not dried, it is taken straight to boiling water from the fresh state of fresh
Cheers from Hungary!
Amazing I love your cooking
nice dish :D
oh how i wish to work in that kind of kitchen :)
Gennaro, you rock!!!!!
0:35
yes, it is.
that is why,you are my idol!!!!
This is my favorite kind of pasta! So excited for this!
This video is an awful thing to watch at 12:30am I'm now very hungry and really want pasta
+Kylie Ramsey Well, go knock yourself out! You can make a perfect pasta in under 20 minutes so don't let that hold you back! As long as you've got some garlic, good extra vergine oil and good Parmeggiano you're in bussiness! Enjoy ...
Kylie Ramsey Ask your uncle Gordon.
And some tomatoes and herbs
Hallo mein Freund
Kommen keine Gewürze wie Salz und Pfeffer an das Gericht ?
Just one question. Do you have to put in salt while cooking the linguine? I know the clams and anchovies are salty but I'm not sure if there is any need for additional salt.
Nafi Intasar i thing pasta always needs to be cooked with salt. don't overdo it but you don't want the linguine themselves to be bland.
+Nafi Intasar I'm sure you got your answer by now, but i want to help you anyway. So everytime you cook with something that is salty by itself, such as mussels, anchovies, or even bacon you basicly need next to no additional salt, as the pasta itself is already cooked in saltwater. But at the end of the day always remember that such things depend on personal preference, so if you try it without any additional salt and you feel like it's missing, next time just add a little bit to it ;-) bon appetit!
The Grand Master of Amalfi!
great dish! what's the name of the opening music? sounds great!
I got a question: what's the dark brown ingredient beside the basil leaves @0:32?
C. Herman If you listen closely, he says anchovies..
I can smell the taste yum yum yum
I made this today and it was really simple to make and utterly delicous. I love pasta with any kind of seafood! But ...vongole are extremely pricy over here in The Netherlands: about € 14,= a kg for fresh cockles!! This oposed to mussels that only cost about € 4,= a kg. So next time I'm going to make linguine con cozze again, the difference in taste is not so big to justify the enourmous difference in price.
Love me some cozze!
I don't even like se food ( never even tried it ) but I came here for Gennaro
That is my absolute favorite italian dish but with shrimp instead of vongole 😍😭💔
Luciano's Italian Restaurant Ruston Way Tacoma Washington
What is the name of your restaurant and location???
What is the herb on top to decorate the dish at the end???
young parsley
Ma favorite dish
God bless you Gennaro :D
I will use anchovy in my Vongole next time. Thank you!
Genaro contaldo is always funny!
AMAZING!
chilli yay! ahahahaaa i love this guy
It needs a little more olive oil, he only added some at 0:36, 1:19 and 2:23.
GRANDE ALBERTONE IL RAGAZZO DIETRO!!! GRANDE CHEF!!!!!
SO SIMPLE SO DELICIOUS!!!
Thanks god I found you.
Great
That looks delicious!
👍from Norway
Is gennaro a three mishelin star chef?
I always will cooking
Is that anchovies paste?
He's a comedian. chef is a part time job to him.
What is the alternative to vangole
+Ibodnano any other Seafood
try shrimps or scallops or any other mussels like clams. Small pieces of fish should work too