I've made this three times - lovely blend of flavors and so interesting with the orange. Very important not to overdo the orange - it easily overwhelms the dish. I've had good results going half and half with orange and lemon. Final step of allowing the sauce to cook with the pasta is critical for the sauce flavor to permeate the pasta.
I’ve had the pleasure of knowing chef Phil Howard professionally and then personally. The fact that he was at the forefront in the 90s during the Michelin man madness and thrived. Still at the top of his game I guess this is a tip of the hat to chef to say he is every bit of gentleman he has a genuine tale to tell. One that would make most people I know crumble and fall, yeah look at him still Debonair still gangster still Phil. 🎩❤🎉 👏🏼👏🏼👏🏼✨🌟🤩
What a wasye of my time......olive oil chilli..garlic juice 1 lemen grated rine anchovies .....serve n top with dressed up bread crums toasted in fry pan
Chef of 10+ years here. Imo it’s a really interesting idea that I’ve never seen before. My take on why he’s using it is that it’s a pasta water concentrate/reduction of sorts. I don’t believe you’d be able to get the same result from the pasta water he’s using for the spaghetti because it’s fresh pasta, which has a much shorter cooking time and won’t have the desired amount of starch he wants for the dish. At the end of the day you don’t have to do this but it’s definitely interesting to see and I believe does have a purpose.
Im going to sound like a food snob but there are so many "face-palm" moments i can see. The guy used Orange AND vinegar AND capers, with the sourness accentuated by all that salt in the anchovies. How tart / sour do you want your spaghetti? In case you want to be reminded about how "lack of sourness" or not tart enough , he put zest. The lack of cooking will make anchovies taste raw / very fishy - cook on low heat, a but longer... the flavour changes and anchovies almost tastes sweet. Wth is with the extra step of using frozen pasta water when he is already making the spaghetti (which also looks way too wet and mushy). He doesn't even get the purpose of pasta water, - its not just "there to merge with pasta".. it needs to be stirred and cooked as the primary purpose is that it thickens and emulsifies with oil to form the sauce. He also calls the sauce a "dressing" despite clearly needing cooking. The amount of pasta water used also is way too little if in fact the pasta was 80 percent done with 20 percent left (which i doubt he did judging from how mushy the spaghetti looked). I also did not see him salt the water used to cook spaghetti... which a properly trained chef should not have missed sigh. He should have also used good quality dried spaghetti for this as the texture is very wrong looking and used one with bronze extrusion for a restaurant. The fresh pasta used in this dish is clearly not suitable as the sauce isnt adhering to the spaghetti but i suspect it could also be the fact he used the pasta water wrongly. He also called the dish "slippery"... if you cook spaghetti and its slippery, you've "f@#ked up".... how many mistakes can a supposed trained chef make in oke video.
2:48 LOL you DON'T wanna add capers like that. Ever. Even a seafood that packs a full Mediterranean punch and with strong flavored fish like pilchards can easily be overwhelmed with capers
Knife seems so dull. Love the flavors nonetheless. I buy carbon steel, often Japanese but never stamped and always forged style design. Always so sharp and I sharpen my tools on my own time....not on the time of the house I happen to be working with. Love the meal and anchovy is special for the punch of glutamates.
He is using a Damascus steel knife that likely cost an absolute fortune. He trained under Marco Pierre White and has had multiple restaurants with Michelin stars, including his current restaurant. I don't think he's using a dull knife.
@@Jerichocassini I agree, hard to imagine. I'm only viewing and making observations based on personal experience. I could certainly be wrong. edit: 1:42. And Damascus will also need to be maintained just like any knife.
@@simonlhill-si4sx You are probably a cook and not a chef, what's your restaurent called. And it's still bad hygiene this is why in Canada we do not allow it in most kitchen.
I did this for my wife and kids and they all hated it from the first bite! There's just too much going on and especially the harsh acidity from the orange overpowered everything else, even though I only used 1/4 of an orange. Very disappointing, would not recommend!
Wau! I just made it and I have to say that this is one of the best pasta recipes ever. Just perfect, and easy to make.
I've made this three times - lovely blend of flavors and so interesting with the orange. Very important not to overdo the orange - it easily overwhelms the dish. I've had good results going half and half with orange and lemon. Final step of allowing the sauce to cook with the pasta is critical for the sauce flavor to permeate the pasta.
I'm going to try with lemon as well! I'd never thought to add orange juice, but it works really well!
what a unique approach to food
some really bold flavors here. and a likeable professional to boot!
I’ve had the pleasure of knowing chef Phil Howard professionally and then personally. The fact that he was at the forefront in the 90s during the Michelin man madness and thrived. Still at the top of his game I guess this is a tip of the hat to chef to say he is every bit of gentleman he has a genuine tale to tell. One that would make most people I know crumble and fall, yeah look at him still Debonair still gangster still Phil. 🎩❤🎉 👏🏼👏🏼👏🏼✨🌟🤩
Thank you, as italian I really enjoy this version!.
Thanks for the awesome recipe! I used red pepper flakes instead of Chili, and it turned out amazing
This guy is so great
Just tried the recipe. Fantastic recipe from a fantastic chef!
Phil Howard is the man
Did you assume their gender? 😮
@@cancelled_user Yes. Sue me.
@@ashku27 I might if I was a woke progressive 😂
What a dish!
Stunning, superb and something i want to eat.. hope to see more from this chef~
Bravo 👌🏽
fabulous!
More phil howard!!
im trying this recipe
I’m doing this for my lunch.
I was waiting for the awesome plating at the end , but who cares if the taste is marvelous, thanks for sharing the recipe
I can taste this
People eat with their eyes first. then they make love to really good food. Well Done Chef.
Looks delicious
Such a lovely fellow, fell right into my heart starting of 0:07
Jeez
Would ne nice if I could see him making it.
What was the purpose of the frozen pasta water? Why not just grab the pasta water that is cooking right beside you? Did I miss something?
The pasta water he used was probably very heavily reduced so that it was highly concentrated with starch. This helps form the emulsion.
@@Jerichocassini Sounds logical. Thanks!
i am unsure if i would like this with orange. i think i'd try it with lemon first as lemon and cappers is a common flavour profile in my household
Spectacular! On my list it goes…
Why do you need the frozen pasta water if you have fresh pasta water from the pot when you cook your pasta?
That fresh pasta will take 3-4 mins to cook, the water won’t have enough starch in it compared to what you get from 8-9 mins of dry pasta cooking
Phil Howard is a legend...... However, this is so much better with the addition of Parmesan cheese. Fish & Cheese Nazis, hit me up below 🙄
anchovies + capers. two already salty components. is capers even necessary? i would omit.
Capers don't have to be salty unless there's an added salt, sometimes salt crystals. Normally they are more sour (fermented) than salty.
Capers, anchovies and olives are a classic combination. It is fairly salty but it's really good.
What a wasye of my time......olive oil chilli..garlic juice 1 lemen grated rine anchovies .....serve n top with dressed up bread crums toasted in fry pan
What is the point of freezing pasta water though?
The starch in the pasta water helps thicken the sauce and stick to the pasta
How dare you ask this? 🤭
None
It’s the most idiotic thing I’ve ever seen
@@ohwowoh7281Yeah ofc, but he could simply have added "fresh" pasta water from the boiling spaghetti next to him ...
Chef of 10+ years here. Imo it’s a really interesting idea that I’ve never seen before. My take on why he’s using it is that it’s a pasta water concentrate/reduction of sorts. I don’t believe you’d be able to get the same result from the pasta water he’s using for the spaghetti because it’s fresh pasta, which has a much shorter cooking time and won’t have the desired amount of starch he wants for the dish. At the end of the day you don’t have to do this but it’s definitely interesting to see and I believe does have a purpose.
Those anchovies have all the salt you need. I do add a plethora of spices, though
Frozen pasta water?! Dish looks delicious
I’ve seen people reduce pasta water down and it’s supposedly great for cacio e pepe
Great, but what i missed was Parmesan indeet
YOU DONT GET IT DO YOU?
2:39 he finally adds the anchovies! 🍆
Méchante bouette..... 😅😂🤣
Don't forget to add olive oil
Im going to sound like a food snob but there are so many "face-palm" moments i can see. The guy used Orange AND vinegar AND capers, with the sourness accentuated by all that salt in the anchovies. How tart / sour do you want your spaghetti? In case you want to be reminded about how "lack of sourness" or not tart enough , he put zest. The lack of cooking will make anchovies taste raw / very fishy - cook on low heat, a but longer... the flavour changes and anchovies almost tastes sweet. Wth is with the extra step of using frozen pasta water when he is already making the spaghetti (which also looks way too wet and mushy). He doesn't even get the purpose of pasta water, - its not just "there to merge with pasta".. it needs to be stirred and cooked as the primary purpose is that it thickens and emulsifies with oil to form the sauce. He also calls the sauce a "dressing" despite clearly needing cooking. The amount of pasta water used also is way too little if in fact the pasta was 80 percent done with 20 percent left (which i doubt he did judging from how mushy the spaghetti looked). I also did not see him salt the water used to cook spaghetti... which a properly trained chef should not have missed sigh. He should have also used good quality dried spaghetti for this as the texture is very wrong looking and used one with bronze extrusion for a restaurant. The fresh pasta used in this dish is clearly not suitable as the sauce isnt adhering to the spaghetti but i suspect it could also be the fact he used the pasta water wrongly. He also called the dish "slippery"... if you cook spaghetti and its slippery, you've "f@#ked up".... how many mistakes can a supposed trained chef make in oke video.
Why not just use the pasta water from the pasta you were cooking? what a waste of time and effort sealing and using frozen pasta water.
2:48
LOL you DON'T wanna add capers like that. Ever.
Even a seafood that packs a full Mediterranean punch and with strong flavored fish like pilchards can easily be overwhelmed with capers
Other than that, I concur with everything :)
Oh yeah... you won't go wrong if you add parsley right at the very end. So it stands out a bit with a bit of bite to it.
Whats wrong with adding capers?
@@LiquidTurbo
Capers are great. Just pay attention not to overpower everything with capers. And it's not just capers, it's their water as well
this guy ain't no mushy pea guy
Knife seems so dull. Love the flavors nonetheless.
I buy carbon steel, often Japanese but never stamped and always forged style design. Always so sharp and I sharpen my tools on my own time....not on the time of the house I happen to be working with.
Love the meal and anchovy is special for the punch of glutamates.
He is using a Damascus steel knife that likely cost an absolute fortune. He trained under Marco Pierre White and has had multiple restaurants with Michelin stars, including his current restaurant. I don't think he's using a dull knife.
@@Jerichocassini I agree, hard to imagine. I'm only viewing and making observations based on personal experience. I could certainly be wrong.
edit: 1:42. And Damascus will also need to be maintained just like any knife.
No , I'd rather go to Italy.
You talk to much man
Should not cook with jewelry.. Even if it's a show, nasty.
Go away
@@simonlhill-si4sx Hygiene is not your thing, I respect it.
@@afk218 I’m a chef, 5/5 food hygiene in every kitchen I’ve worked in, go away
@@simonlhill-si4sx You are probably a cook and not a chef, what's your restaurent called. And it's still bad hygiene this is why in Canada we do not allow it in most kitchen.
@@afk218 no I’m a chef, in the uk
I did this for my wife and kids and they all hated it from the first bite! There's just too much going on and especially the harsh acidity from the orange overpowered everything else, even though I only used 1/4 of an orange. Very disappointing, would not recommend!
Harsh acidity from an orange? I bet you can’t even eat black pepper
Hahahahaha 😂😂😂
Divorce ur wife and send your kid away
@@Gearsturfs😂😂😂😂😂you are a genius
That looks braw
The Fact i did not get too see him take a bite makes me mad