Zuppa di Clams with Sausage or Guanciale, Garganelli Pasta and Marinara

I thought some people might not like the combination of fresh clams purchased at Market 32 by Price Chopper Supermarkets with Guanciale that we bought at both Gabriel's Supermarket and Capri Imports Italian Deli and Catering-so I stopped by Sal's Quality Meats, in the Town of Rotterdam and picked up some bulk Italian hot sausage to at least go with our fresh-made 518PASTA... And, after we cooked last night and made this video, I decided to see if any other chefs combine clams with GUANCIALE (available at Capri Imports Italian Deli, and Gabriel's Supermarkets), or any type of PORK product-Andrew Zimmern makes PASTA WITH SPICY SAUSAGE AND CLAMS. #zuppa #clamsoup #freshpasta
We decided to shop around Rotterdam, New York, to gather the ingredients to make Zuppa di Clams with fresh-made Garganelli pasta, and Guanciale, or Sausage...
Zimmern's Pasta with Spicy Sausage and Clams is unlike our dish... First of all, we make our pasta fresh by hand-Zimmern uses dried packaged pasta.
And, second, we make our Zuppa di Clams & Sausage in a red Marinara Sauce... Zimmern makes a White clam sauce.
Where Chef Andrew Zimmern's dish and our Zuppa di Clams & Sausage recipes are similar is that he uses bay leaves, crumbled pork sausage, extra-virgin olive oil, fresh garlic, hot chili flakes, onion, oregano, parsley, and White wine; although we use Marsala, a fortified sweet wine.
Furthermore, we took ZUPPA DI CLAMS, PASTA & SAUSAGE dish a step further and made fresh Garganelli pasta by hand-using 00 flour milled in Naples that was given to us to use in our home kitchen by our friends at Canali's Italian American Restaurant, located in Rotterdam, NY.
To make our Garganelli pasta we make an Italian pasta dough using 2 Cups of double zero (00) flour to 3 eggs at room temperature, 3/4 teaspoon of fine sea salt, and a little warm water... We combine and knead the pasta dough ingredients for 5-7 minutes, and then wrap the pasta dough in plastic wrap and refrigerate it for 45 minutes to an hour before stretching sheets in one of our pasta machines.
Next, we cut the pasta into squares, and roll each square into a tube using a wooden stick over a Garganelli/Gnocchi pasta-making board.
NOTE: Fresh-made Garganelli pasta resembles Penne Rigate with its ridged surface-except Garganelli's pasta ridges run in the opposite direction-and Garganelli pasta is made with eggs by hand-whereas both Penne and Penne Rigate are made by machine...
If you want to learn how to make Garganelli pasta then follow this Garganelli pasta recipe, and learn the secrets to making fresh pasta dough... Here's our Taste of Schenectady® and BEYOND and Taste and Shop™ magazine online cooking class.
Garganelli pasta making is enjoyable. It's simple to shape Garganelli pasta- and whatever pasta sauce you make will cling to the grooved ridges and fill each cavity of the pasta for a superb Italian meal, mouthfeel, and taste.
Where Andrew Zimmern's dish and our Zuppa di Clams & Sausage recipe differ is that we make an Italian SOFRITO (diced celery, carrot, and onion-and add SAN MARZANO tomatoes from the Campania region of Italy)-and diced sweet bell peppers-to make a rich and savory Marinara sauce.
#freshpasta #zuppadiclams #salsicia
We'd like to see the following dishes on more restaurant menus: Arancini, Zeppole di Baccalà, Braciola, Giambotta, Veal Saltimbocca, Frutti di Mare (fruit of the sea), Fra Diavolo, Stuffed Longhots,, Zuppa di Pesce, Zuppa di Clams, Cozze, Barramundi, Branzino, Lagostinos, Porchetta, Crabs and Spaghetti, Trippa (Italian tripe), Caponata, Pasta alla Norma, and PESCE CRUDO, the Italian version of Ceviche.
My late father learned to cook in Italy... I now travel to Rome and Sicily for culture, history, and the culinary influences that shaped all of Italy... #italianstylefood
We are members of SLOW FOOD USA and SLOW FOOD INTERNATIONAL, founded in ROME, ITALY with the founding of its forerunner organization, Arcigola, in 1986, and its manifesto in 1989... After 35 years, SLOW FOOD now boasts millions of members from more than 1,500 local chapters in more than 150 countries-focusing on fair, equitable, and SUSTAINABLE food available to All.
WATCH: HOW GUANCIALE IS MADE IN ITALY at • How Guanciale is Made ...
BTW: Celebrity Chef Andrew Zimmern uses no tomato in his recipe... Check out Zimmern's recipe, if you like a White Zuppa di Clams with no tomatoes at this LINK:
• Recipe: Andrew Zimmern...
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Ciao
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