200 episodes of “oh i should totally make this”. But really, i can’t count how many of your recipes I’ve tried out the same day as I saw the video, and just kept using because of how good it was. Thanks Stephen, 200 more for me please
Totally agree. Really enjoy his filming style and how he connects with his viewers. All of the different perspectives are superb for someone wanting to see the action from his POV. I watch daily!
This channel has helped me drastically improve my cooking skills and taught me some gorgeous Italian recipes along the way. Congratulations on 200 episodes! 🎉 Salud
I've been making this dish forever, definitely one of my favorite pasta. The only difference with your recipe is that I add small shrimps to the sauce. Thanks again for your channel, you're one of the best out there ! Love from Québec.
Congratulations on 200 episodes!! You really are a great teacher and I'm so thankful I found your channel a few months ago. I just had spaghetti caccio e pepe tonight (a now quarantine classic for me) and can't wait to try this one out. I've made so many of your pasta recipes so far and they all came out great despite me having no experience at all. CHEERS TO 200 MORE!
Congrats on 200 videos. I have watched all of them since I made your parmigiana along with your incredible weekday sauce! Thanks for running this channel!
happy for you brother! cant begin to say thank you enough for all the inspiration and confidence I got from your channel. I went from ordering everything to pretty much cooking everyday mostly because of you. I'll be cooking and building upon some of these recipes for decades atleast and I cant wait for the next 200 more. You're only just beginning too, can't wait to see what the future holds. Thanks again steve!!
Congratulations on episode #200! I’ve shared your channel with a number of my cooking friends and we all love your channel. I made cacio de pepe tonight for dinner. That’s a killer recipe and really easy to make. Thanks for helping us forget about lockdown at least for a few minutes and indulge our cooking fantasies!
Congratulations on the 200!! Your videos have inspired me and made me love cooking more than I already do. I have you to thank for being one of the sparks igniting one of my greatest passions :)
congrats on the 200 mark, just want to thank you for your clear and easy to follow recipes and techniques, my pasta game has improved ten fold!, stay safe bro
Hey Stephen, Just discovered your channel last week and have been binging the videos & really enjoying them (& learning) since. I love your down to earth & simple attitude towards food & the love for it. Thanks for the great content, and may you continue to evolve & succeed, my friend 🍻
Congratulations on 200. Just wanna let you know that your videos are reaching people all over the world - greetings from Hong Kong :) I have been watching lots of your vids since one of your pasta videos first appeared in the recommended videos a few weeks ago. Good stuff really, keep it up.
I LOVE watching your videos! Your recipes are great! I love to cook! I go to your videos because they inspire me and give me confidence, It reassures me in how I was going to cook the dish that I already knew how I wanted to make! Thank You! Miss LBNY! AND...... CONGRATS on 200!!!!
Grew up eating way too much Rienzi canned red and white. Thanks mom. Came into my own cooking, used fresh clams and wow. Really enjoying your style and skill. Learning much. Thank you Stephen and Congratulations on 200!
I never cook before, but the virus made me stay home and I started to watch your video! Tried many pasta dishes I never thought I can cook 'Italian restaurant's quality' by myself!!! Most improtant thing, my girlfriend love it too!!! Thank you so much, Love from China!!!
Question for the Q&A!! (btw I’m so glad you’re doing one I’ve been waiting for one 😁) My question is when did you realize you fell in love with cooking? Was it a certain dish, or something you always had a passion for? And how old were you? Thanks!! Congrats on 200 episodes!
Hey man, I've been subbed to your for about a year and your videos inspiring me to cook is one of the things that helped me through a very rough patch in my life. Big love from the UK, keep it up.
I love your channel thank you so much for making this I never knew how to make red clam sauce. I so great that you give additional explanation because I'm not Italian at all And don't know how to cook authentic Italian Food
Congrats!!! I've been following your channel a couple months ago... Your channel is one of the best!!! You make recipes look so easy!!! You're like my teacher :)
I always remember my friends Nonna in the kitchen all day on Sat and Sun making dinner. So I thought that in order to have great Italian food you were stuck in the kitchen all day. Since finding this channel I've learned that you can make great Italian food from scratch and it doesn't have to be difficult or time consuming. I think videos like these are really helping people, who may have been apprehensive due to the time or effort, get back in the kitchen and start making real food again. So my question for you is: What was the most important lesson you've learned when you started your food truck, and what is the most important lesson you've learned since starting your channel? Congrats on 200 eps. Looking forward to the next 200.
I'm not a seafood guy, but I do make pasta and clams for my wife since she loves it. If you soak them in water for 20 minutes they will release some of the salt water and sand. Wife says they taste much better. Like I said, I don't know because I haven't tried them lol, but thought I would share.
A crossover tip from this show to your garden. Soak those shells in soapy water overnight to get the oil off them. Dry them so they're free of moisture, then add them to your garden soil. Even better, put them in a paper bag and smash them with a hammer, then add the pieces to your garden soil.
Q&A question: can fresh pasta be cooked directly in a sauce? Or does it need to be boiled for a couple of minutes first before adding it to a sauce? (same as we would for dried pasta, just shorter boiling time) Request: in the fall can you show us your version of chicken cacciatore? Amazing show/channel, looking forward to 200 more!
200 👍 Steve! 🇮🇹 Clams live below in the sand. When cooking them you must first make sure that they have been purged from the sand. In many years, the most effective way I have achieved is to put them, at least an hour, in a large bowl, or in the bottom of the sink, with a little water and salt, without ever covering them completely, so that the clams can easily spray out the sand, along with the water.
Congrats on 200 episodes! I recently discovered your channel and am stoked that I did! I have two questions for your Q&A. First, I noticed you used a white plastic cutting board for chicken. Do you recommend using a different cutting board for poultry? I just purchased a Boo’s Board (similar to yours) and was just curious before I start to use it if I needed to buy a plastic cutting board as well. And my second question, I noticed you wear gloves when cutting meat. Is that a personal health preference? None of the other cooks I see on UA-cam (Bon Appétit, Sam the Cooking Guy, etc) wear gloves when dealing with meats I’m just curious. Thanks man! Keep up the amazing work (I’m proud to be supporting you on Patreon!)
Man... I wish I could get fresh clams where I live. Well... I can, but they're stupid expensive here. Beef and pork are still reasonable. Congrats on 200 videos, Steve! BTW: your work with SnS Grills/Adrenaline Barbecue sold me on a Slow n Sear for my kettle!
And what's your favorite brand evoo for everyday and finishing. I use California, but, I dont know, everybody says its great, but I wanna kick it up a notch for every day. AND I definitely need a finishing oil suggestion if you got one. Thanks . boght the sweatshirt BTW. You must be doing something right.lol
You know what would be cool is a collab with your brother while quarantining. You could do a recipe like you did with your friend but with your brother.
Pass the liquid through a cheese cloth or before adding the sauce pour contents into another vessel but leave a little liquid behind as the sand will sink to the bottom.
Not sure if you do read your comments but I have a legit question in regards to traditional tomato sauce. I have always been taught to add a bit of sugar to kill the acidity/tartness of the tomato. Do traditional Italians add any form of sugar to their sauces. I noticed you did not, so I don't want too if it's more authentic without it. Love the videos and if any other Italians or people well versed in cooking Italian please advise. Very appreciated!
🇮🇹 When adding sugar to the sauce, it almost always means there is something wrong. If you use a good peeled tomato or a good tomato puree, you should not add sugar. If someone wants to make the tomato puree by yourself, at home (the best option), he has to choose tomatoes suitable for the gravy and work them at their right degree of ripeness. The balance of flavors in the sauce is achieved with the sauté = "soffritto" (onion especially, but also carrot and celery give sweetness). The slow cooking mixes the various flavors, but above all combines the oil with the tomato. Finally, balance the salt. The garlic... OMG! Exceptional ingredient, but it should be dosed sparingly! From Italy, we cannot understand why you Americans use so much garlic in the preparation of Italian dishes (what doesn't work in your garlic or in the perception of its flavor?). Best regards!
🇮🇹 No, the shells are essentially of calcium carbonate and do not add flavor (it is not like putting the bone together with the meat, to flavor a broth). When we leave the whole clam, with its shell, it is to respect and enhance the beauty of the clam itself: bought very fresh, still alive. But this is preferred in the more traditional dish of "spaghetti with clams", in green. Instead in red, in the clam sauce, we often use the cheapest clams in a jar (because they are not fished all year round!).
Hey Stephen, great video as always man. Out of curiosity, what kind of tray is the one you use to hold the clams in? I've been looking into some for general use like roasting veggies etc, but can't decide on one. Aluminum vs stainless steel? Preferred brand? Any thoughts are welcome.
simple to understand simple to make no bullsh-t spoken well done, just when u think its been done a champ like this guy rewrites the rules,well done sir u rock
200 episodes of “oh i should totally make this”. But really, i can’t count how many of your recipes I’ve tried out the same day as I saw the video, and just kept using because of how good it was. Thanks Stephen, 200 more for me please
same here! recipes are so easy to follow. great to see the channel growing
this guy makes the dopest food and makes it look easy. ive made a bunch of his recipes and theyre all gorgeous
yeah , have u ever tried them to make while drunk ? .yup . nope . it aint happening . somethings looks easy but it needs so much attention .
@@thexophguy
...what?
@@lemonzest8650 You know... The thing.
Totally agree. Really enjoy his filming style and how he connects with his viewers. All of the different perspectives are superb for someone wanting to see the action from his POV. I watch daily!
A tip: watch series on Flixzone. Me and my gf have been using them for watching all kinds of movies recently.
you are CRIMINALLY underrated. your food is so damn good, and your videos are incredibly informative.
This channel has helped me drastically improve my cooking skills and taught me some gorgeous Italian recipes along the way. Congratulations on 200 episodes! 🎉 Salud
I've been making this dish forever, definitely one of my favorite pasta. The only difference with your recipe is that I add small shrimps to the sauce. Thanks again for your channel, you're one of the best out there ! Love from Québec.
Congratulations on 200 episodes!!
You really are a great teacher and I'm so thankful I found your channel a few months ago. I just had spaghetti caccio e pepe tonight (a now quarantine classic for me) and can't wait to try this one out. I've made so many of your pasta recipes so far and they all came out great despite me having no experience at all.
CHEERS TO 200 MORE!
He is great but I’m surprised he doesn’t have more subscribers.
Other people out there just teach us recipes but ur the only who helps me learn how to really cook!!
Congrats on 200 videos. I have watched all of them since I made your parmigiana along with your incredible weekday sauce! Thanks for running this channel!
happy for you brother! cant begin to say thank you enough for all the inspiration and confidence I got from your channel. I went from ordering everything to pretty much cooking everyday mostly because of you. I'll be cooking and building upon some of these recipes for decades atleast and I cant wait for the next 200 more. You're only just beginning too, can't wait to see what the future holds. Thanks again steve!!
Congratulations on episode #200! I’ve shared your channel with a number of my cooking friends and we all love your channel. I made cacio de pepe tonight for dinner. That’s a killer recipe and really easy to make. Thanks for helping us forget about lockdown at least for a few minutes and indulge our cooking fantasies!
Congratulations on the 200!! Your videos have inspired me and made me love cooking more than I already do. I have you to thank for being one of the sparks igniting one of my greatest passions :)
Congratulations on the 200 episodes! I love your videos, your personality and how thoroughly you explain things. I appreciate your content.
congrats on the 200 mark, just want to thank you for your clear and easy to follow recipes and techniques, my pasta game has improved ten fold!, stay safe bro
Congrats on your 200th show! Your an inspiration to people who love to cook! Look forward to trying more of your recipes.
Your knowledge of cooking and food history is truly appreciated, thank you for such high quality content.
Congrats on 200! Been a fan for over a year, here's to another 200! Keep up the great work!
Hey Stephen,
Just discovered your channel last week and have been binging the videos & really enjoying them (& learning) since.
I love your down to earth & simple attitude towards food & the love for it.
Thanks for the great content, and may you continue to evolve & succeed, my friend 🍻
YES!!! ANOTHER AWESOME RECIPE! More seafood/fish pasta recipes please!
Congratulations on 200.
Just wanna let you know that your videos are reaching people all over the world - greetings from Hong Kong :)
I have been watching lots of your vids since one of your pasta videos first appeared in the recommended videos a few weeks ago. Good stuff really, keep it up.
Dude I have more confidence making Italian dishes because of YOU. Mega thanks bro!
Congratulations on the 200! I'm a fan of your food AND your style. Please please keep going!
Hey man, started watching your channel at the start of lockdown and I haven’t stopped cooking Italian food since! Thank you, keep it going!
I live alone so never considered going to this level of cooking detail. Now I see how enjoyable it can be!
Love this guy; and how simple and fun his recipes are.
I LOVE watching your videos! Your recipes are great! I love to cook! I go to your videos because they inspire me and give me confidence, It reassures me in how I was going to cook the dish that I already knew how I wanted to make! Thank You! Miss LBNY! AND...... CONGRATS on 200!!!!
Grew up eating way too much Rienzi canned red and white. Thanks mom. Came into my own cooking, used fresh clams and wow. Really enjoying your style and skill. Learning much. Thank you Stephen and Congratulations on 200!
I love finding episodes I missed! This was at the end of lockdown bs... I was cooking so much! Great recipe here Stephen!
I never cook before, but the virus made me stay home and I started to watch your video! Tried many pasta dishes I never thought I can cook 'Italian restaurant's quality' by myself!!! Most improtant thing, my girlfriend love it too!!! Thank you so much, Love from China!!!
Congrats - and also - love the way you cook along with old Grandma Gina
200! Congrats! Love the show... Can't wait to see the next 200!
Question for the Q&A!! (btw I’m so glad you’re doing one I’ve been waiting for one 😁) My question is when did you realize you fell in love with cooking? Was it a certain dish, or something you always had a passion for? And how old were you? Thanks!! Congrats on 200 episodes!
Hey man, I've been subbed to your for about a year and your videos inspiring me to cook is one of the things that helped me through a very rough patch in my life. Big love from the UK, keep it up.
one of my favorite cooking channels for real thank you for this nice Pasta recipe
Congrats on your 200th episodes. Have enjoyed you for the little time I have been watching.
Beautifully presented... as always 👍
I’ve said it before but I’ll say it again !! I love this channel ! I literally wouldn’t change a thing . So real, so good .
Looks spectacular! Love the step by step instructions. I think I can do this! Thanks for sharing!
Awesome milestone! Thank you for taking us on your cooking journey.
Congratulations on 200 episodes. Love watching your videos and making your food. Yum! ❤
so much value packed into the first minute!
Nice. I live were clams are abundant. Appreciate all your recipes.
Omg my favorite, my grandma made the best. Can’t wait to watch and try to make
Yummmmm 😘. As soon as I find fresh clams I’m making this dish.
I love your channel thank you so much for making this I never knew how to make red clam sauce. I so great that you give additional explanation because I'm not Italian at all And don't know how to cook authentic Italian Food
200 SOLID episodes....u deserve way more respect man
Proper 👏 From one Chef to another.
Happy 200 - keep up the great content!
Congrats!!! I've been following your channel a couple months ago... Your channel is one of the best!!! You make recipes look so easy!!! You're like my teacher :)
Congratulations and thank you for sharing this simple and quick pasta dish
I always remember my friends Nonna in the kitchen all day on Sat and Sun making dinner. So I thought that in order to have great Italian food you were stuck in the kitchen all day. Since finding this channel I've learned that you can make great Italian food from scratch and it doesn't have to be difficult or time consuming. I think videos like these are really helping people, who may have been apprehensive due to the time or effort, get back in the kitchen and start making real food again. So my question for you is: What was the most important lesson you've learned when you started your food truck, and what is the most important lesson you've learned since starting your channel? Congrats on 200 eps. Looking forward to the next 200.
Wow! My favorite pasta dish is Vongolle, this one with the red sauce might be new favorite
I'm not a seafood guy, but I do make pasta and clams for my wife since she loves it. If you soak them in water for 20 minutes they will release some of the salt water and sand. Wife says they taste much better. Like I said, I don't know because I haven't tried them lol, but thought I would share.
Nice job. Enjoy and use your recipes, Thanks . The water is cooler in my area , fresh clams are easy to come by.
Just cooked this. This was great!
Much love from Berlin Germany 🇩🇪
I love how you cook and the way you produce your videos !
The best cooking channel!!
Keep them coming!!! You’ve become such a cooking inspiration, and my go to when I need something to watch while eating. 😂🙌🏽
I'm more of a white clam sauce guy but it's always good to have another recipe in the 'book'. And here's to 200 more!
200? nice my man! congrats! Love your work!
Congrats on 200 man!
Had a canned clam jar. It works very good too thanks. Congrats on the 200 keep going
Congrats on your 200th episode!!!
A crossover tip from this show to your garden. Soak those shells in soapy water overnight to get the oil off them. Dry them so they're free of moisture, then add them to your garden soil. Even better, put them in a paper bag and smash them with a hammer, then add the pieces to your garden soil.
Really?!!! This is an awesome tip. Thanks
Happy 200 bro, been watching since 100, #notanotherpastaepisode
Awesome dish brother! Much congrats on all your success. Question who was your favorite youtube interview host? A year and a half or so ago... LOL!
Drooling over here man! Keep it up for another 200!
Q&A question: can fresh pasta be cooked directly in a sauce? Or does it need to be boiled for a couple of minutes first before adding it to a sauce? (same as we would for dried pasta, just shorter boiling time)
Request: in the fall can you show us your version of chicken cacciatore?
Amazing show/channel, looking forward to 200 more!
people usually boil it first, fresh pasta can take anywhere from 2 to 3 minutes to cook :)
200 👍 Steve!
🇮🇹 Clams live below in the sand. When cooking them you must first make sure that they have been purged from the sand.
In many years, the most effective way I have achieved is to put them, at least an hour, in a large bowl, or in the bottom of the sink, with a little water and salt, without ever covering them completely, so that the clams can easily spray out the sand, along with the water.
Take a shot every time he says weekday sauce
No thanks, I still want to live
200! Congrats bro!
Great Show Congratulations on 200
You put as much olive oil as my Italian grandma does... That's a good sign ;)
Bellissimo!!!!!!!!!!!!!!!
Just discovered this channel....love it!!
Heyy for once he didnt put it on the cutting board!
Great job man, your show really got me into cooking.
Gratz on 200 episodes!
Saludos desde Tegucigalpa , Honduras C.A......yummmy
Usually if I’m doing fish with pasta, I prefer the bianco versions. But this is a perfectly good rosso version, and reminds me of my childhood.
Congrats on 200 episodes! I recently discovered your channel and am stoked that I did! I have two questions for your Q&A. First, I noticed you used a white plastic cutting board for chicken. Do you recommend using a different cutting board for poultry? I just purchased a Boo’s Board (similar to yours) and was just curious before I start to use it if I needed to buy a plastic cutting board as well. And my second question, I noticed you wear gloves when cutting meat. Is that a personal health preference? None of the other cooks I see on UA-cam (Bon Appétit, Sam the Cooking Guy, etc) wear gloves when dealing with meats I’m just curious. Thanks man! Keep up the amazing work (I’m proud to be supporting you on Patreon!)
Braj! Great cooking' show! Keep it up dawg!!!
Boy, you are a great cook!!!
Man... I wish I could get fresh clams where I live. Well... I can, but they're stupid expensive here. Beef and pork are still reasonable.
Congrats on 200 videos, Steve! BTW: your work with SnS Grills/Adrenaline Barbecue sold me on a Slow n Sear for my kettle!
Looks good! I would use parsley though instead of basil.
Criminal 😂
ook....why tho
amazing recipe as always :)
That looks phenomenal as I'm a real pasta fiend. Here's to 200 more!
All one can say is yum, yum, yum.
Better to hear the word “wetter” then JUICYYYYY!! 🤠 holy shit! There’s a plate. 🤣
congratulations on 200 episodes!!! Whats your go to can of tomatoes for sauce ?
And what's your favorite brand evoo for everyday and finishing. I use California, but, I dont know, everybody says its great, but I wanna kick it up a notch for every day. AND I definitely need a finishing oil suggestion if you got one. Thanks . boght the sweatshirt BTW. You must be doing something right.lol
You know what would be cool is a collab with your brother while quarantining. You could do a recipe like you did with your friend but with your brother.
can i use clams in jars or tins as well? not too easy to find clams in my area
Salute! Enjoying your videos a lot. Would love to see you make a Puttanesca, my favourite pasta sauce (besides Bolognese)
Love your show. The sand irks me though i love me clam based sauces. how can we make it w/o risking sandy bites?
Spend more time cleaning them, you’ll see the grit gather at the bottom.
Pass the liquid through a cheese cloth or before adding the sauce pour contents into another vessel but leave a little liquid behind as the sand will sink to the bottom.
Congrats dude!!!
What stainless pans do you use?
Not sure if you do read your comments but I have a legit question in regards to traditional tomato sauce. I have always been taught to add a bit of sugar to kill the acidity/tartness of the tomato. Do traditional Italians add any form of sugar to their sauces. I noticed you did not, so I don't want too if it's more authentic without it. Love the videos and if any other Italians or people well versed in cooking Italian please advise. Very appreciated!
🇮🇹 When adding sugar to the sauce, it almost always means there is something wrong. If you use a good peeled tomato or a good tomato puree, you should not add sugar. If someone wants to make the tomato puree by yourself, at home (the best option), he has to choose tomatoes suitable for the gravy and work them at their right degree of ripeness.
The balance of flavors in the sauce is achieved with the sauté = "soffritto" (onion especially, but also carrot and celery give sweetness). The slow cooking mixes the various flavors, but above all combines the oil with the tomato. Finally, balance the salt.
The garlic... OMG! Exceptional ingredient, but it should be dosed sparingly!
From Italy, we cannot understand why you Americans use so much garlic in the preparation of Italian dishes (what doesn't work in your garlic or in the perception of its flavor?).
Best regards!
@@antc.4457 Thank you very much for that!
Wouldnt leaving the shells in the sauce while it reduces add more flavor?
Nah, it’s fine. Fish juices transfer pretty quickly. You could but I feel like it’s more trouble than it’s worth
🇮🇹 No, the shells are essentially of calcium carbonate and do not add flavor (it is not like putting the bone together with the meat, to flavor a broth). When we leave the whole clam, with its shell, it is to respect and enhance the beauty of the clam itself: bought very fresh, still alive. But this is preferred in the more traditional dish of "spaghetti with clams", in green. Instead in red, in the clam sauce, we often use the cheapest clams in a jar (because they are not fished all year round!).
Where did you get those clams!? They look amazing!
Hey Stephen, great video as always man. Out of curiosity, what kind of tray is the one you use to hold the clams in? I've been looking into some for general use like roasting veggies etc, but can't decide on one. Aluminum vs stainless steel? Preferred brand? Any thoughts are welcome.
simple to understand simple to make no bullsh-t spoken well done, just when u think its been done a champ like this guy rewrites the rules,well done sir u rock
Amazing. Keep it up. dish looks tasty. Could we get your take on a British Parmesan?
Congrats!