Chef Mario Batali Shows How to Make Linguine with Clams | Epicurious
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- Опубліковано 21 вер 2024
- Mario Batali demonstrates his recipe for linguine with clams, a traditional part of the Italian Christmas Eve Feast of the Seven Fishes.
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Chef Mario Batali Shows How to Make Linguine with Clams | Epicurious
I love how he explains how the two main ingredients take centre stage in Pasta Dishes and how all other ingredients serve to enhance. That's what I like most about Italian pasta; beauty through simplicity.
This is one of my all-time favorite dishes. One very important thing for those of you who've never made clams (And about which he does not mention) is the fact that if you overcook clams, they turn into rubber bands. I never make it the way he makes it here- in terms of the clams. I steam the clams and remove them immediately when they open. I cook the pasta in the clam juices the last 20% of the cooking time. Then, I add them all together again at the end. If you remove the clams, one by one, as they open, you will have delicious clams with the perfect texture.
bhlynd, I endorse your method. Reared near the Massachusetts sea shore, I've loved clams all my life. But I hate the sand that gets into the chowder or whatever when clams are left in the shells. Far better to steam them separately, remove from the shells, and put in a bowl until added to the dish. Any leftover sand will stay with the shells or at the bottom of the bowl. And your guests don't have to figure out what do to with the empty shells.
And I will say I have made this exact dish many times,
DO NOT over cook the clams. As a cook, you would pull them out early if you realized it's too much. THAT is what cooking is about.
Not blindly following a recipe.
That's the right way to prepare spaghetti with clams...
Here in Italy we don't use chili cause Is to strong and risk to smoth the gentle taste of the clams.
You deserve compliments for the final Cook in the Sea fruits and some cockwater
Is not al dente but raw. One big mistake is to put wine after tomatoes. You should make the wine evaporate and later put some tomato. Last but not least put the parsley when the flame is off.
Not just a beautiful dish but beautifully imparted with the sage wisdom of a true master. Bravissimo!
That did not age well.
@@JimmyJammSure it did. Regardless of what goes on outside of the kitchen the lesson taught with this video remains. The aging of this will never change
I love to watch Mario cook. His history lessons are so fasinating. But I like my pasta past the al dente stage. Soft pasta is more luxurious in the mouth than aldente. And it tastes better I think. So good!😋
Sounds like you're flirting with the Red Menace...be very careful Stacey.
@@Arturo-sm1tb😂😂😂
every time I get drunk I watch these things
Austin Travis I'm drunk now... Three years later watching this and replying
Lmfao....me too bro.lol
Lol!
thats funny :)
You need to, to watch this character, he is glad that hopefully knows how to cook, because here stinks.
The Maestro of Italian cooking, Chef Batali, You Rock !
Um, not anymore...he has some serious legal issues to attend to, still.
2:44 bottom right. It was absolutely vital for someone to hide the branding of that cooker whilst the recording was underway. I for one am happy that they did so otherwise I may have been forced into yet another impulse buy. Thank you for saving us all.
I know, right? Even worse, they covered the model name but not the brand name: "ECOLAB." (And that's not a cooker, it's a dishwasher.)
"... just a little bit of olive oil...", proceed to empty half a bottle into the pan.
Nobody exactly wot I was thinking 😂
Nobody 😂😂😂😂😂
That was a drizzle you buffoon.
Don’t be scared
+Malloc it seems like you know some good gossip, but you want us to prod you.
Everyone in Italy has a version of this dish and the way they make it. Like water into the broth, pasta goes in first and then the clams and cover with a lid etc…just don’t call me late for dinner! 😆
I made this several times--simple and delicious. The noodles absorb all the flavor.
Down to earth, easy to follow recipe!
Just cooked this tonight. Best pasta I've ever had. The after taste is amazing,I served six people and all said they loved it. Be careful with the red pepper. I probably wouldn't add the additional amounts at the end. Do it. It's worth it.
yes agree i also cooked this many times and it really taste delicious
Amazing, 6 minutes for a pasta recipe: 1) boil the pasta. 2) Put clams in a pan. 3) Combine everything. Revolutionary!
Undercooked
Gotta say, Mario Batali has really progressed as a personality outside of his cooking. His recent work shows his many different sides with all sorts of different people. He's definitely at the peak of his celebrity, being a master chef, and an entertaining, delightful celebrity.
This aged well
@@edmoore Right? What a shame.
Still believe this???
Haha this definitely didn't age well!
linguine with clams is my favorite plate of all time
"Al dante means something too soft and not delicious, because Dante has been dead for 500 years." LOL
@@enricosanna8316 Did you not watch the video? He was making a joke about people mispronouncing it as "Al Dante."
cause they dont like soft noodle me I like mine to be still altille hard but still soft together.
Oh Mario! I love your classy way of cooking Italian, why did you have to disappoint us :(
because he met a bunch of fawning fans like yourself and took advantage of them.
He looks like the comic book dude on the Simpson's
When he said his name, I honestly heard “Laura Vitale” 😂
This guy knows his stuff better than some more well know chefs
Well known chefs are mostly celebrities, then again this guy ended his career due to harassment
Husband and I made this last night and it was DELICIOUS
I like his recipes. They are short and good. Thumbs up, Mario.
Oh, heavens! And here I am, in the hospital, waiting for my dinner and I know its not even going to come close. I know what I am going to have as soon as I leave this place : Spaghetti a la vongole ! Mamma mia !!!!!!!!!!
This is going to be Christmas Eve dinner!!
My all time favorite dish. Italian and French farming kitchens were surprisingly small, Maybe one table or counter for pasta making and the rest was chopped at the hob
He's so right about al dente. Nothing worse than people who over cook the pasta. Many people have no idea what the term actually means.
What does it mean? My Grandmama, who came from the region of Capania, in the Phlegraean, use to tell me Pasta was only at it's best when compared to Mr. Johnny Carino's. His pasta was mushy as the sand near the sea, and salty as the water that it heaves. Delicious, and Perfecto'.
Robbie Jack
Hey, I'm American (Italian) and you agree with me. No need to shit on Americans because of something one silly goose said. No need for the divisiveness, you Italians fuckin love us Americans, and we love you Italians right back.
Unfortunately we are surrounded by a bunch of Morons......In Sicily where I was born if you cut spaghetti or overcook Pasta is like committing a Crime.....LOL
Robbie Jack
Generally americans don't know much about italian cusine to the point that they are convinced about something called "Alfredo sauce" which nobody over here in italy as ever heard of...
John Kugelfischer
Mmmm...well, let's see: Atomic energy (Enrico Fermi), the Telephone (Antonio Meucci), Radio (Marconi), the electric Battery (Alessandro Volta, from whom the measure "Volt") er...shall I go on?
Use google and see.
Ciao.
Very instructional.
I can See, Hear, and Feel this guy
Everyone needs to see the episode of Three's Company where Jack makes this dish 🤣
Wow. Really hard to imagine a better way to execute this classic recipe.
I can. Namely, cooking the pasta so that it's not rock-hard crunchy.
Nice Mario
Wow he said New Zealand 🇳🇿 he’s using New Zealand cockles I feel so proud to be a kiwi 😇😇😇😇
Thats what I also use. chur bro!
Love this guy. This is such a great recipe
"there's a little bit of extra virgin olive oil at the end"
*says this after pouring half a cup in at the beginning*
you'd be surprised how much olive oil goes into italian recipes. It's a proper ingredient for almost any pasta recipe really.
It's the professional lighting in the studio, that's probably only 2 tablespoons of oil.
I do not ever trust a skinny chef. This man has my life in his hands. 😍
I love the Dante reference! 😂 Great job!
Batali e' un cuoco in gamba. Uno dei migliori,specialmente in kitchen Arena.
Bravo Mario.
A lot of people like trash talk Mario Batali, but they come here because they are curious, and bacause most likely have no clue how to make these classic dishes from the Italian culinary canon. That being said, one oughta take everything here with a big grain of salt. An Italian cooking recipes are a guide not a perfect written code. Cheers 🥂👍🏼🙏🏼
He had that pasta cooking like 4 minutes
They were basically raw when he took them out haha
Mario is my spirit cook I don't care how many broads he nailed .
Intelligence?
@@JimmyJamm yes I am chairman and founder of the Institute of shootings on Facebook . you can look it up .
I don't care what Mario did or does in his off hours, he can cook and talk at the same time and he does both well.
Mario - you are the best!
He put his little imprimatur on more than just dishes.
Bello, non per niente male per un Americano !
Am I the only one who thinks this looks so delicious!!!! Can't stand the cook BUT LOVE this dish!!! Ahhh, I will never eat it.....not like I have that brand of tomatoes sitting around nor the clams!!! I did eat a ton of Chef Boy Ardee hahah so I had "pasta" in a way!! I found my way here from the video "Life Goes On High Hopes" they mentioned bearnaise sauce so I looked that up, then I clicked on this video. Nice wormhole!!
Bravo Mario!
This guy knows what he’s doing
Does this recipe include "clam grabbing". ..
Shut up.
Now that's not very nice. Fair but not nice.
Trump 2020 !!! 👍
Yup
Wow, this video is from 2008. Didn't realise Epicurious has been around that long
The best
Hey mate, made it just like you told me and came out perfect. I was always putting too much tomato in
He threw that dries pasta in the boiling water like its trash. Hahaha
The tomatoes seem like a perfect addition
ogni volta che si visualizza questo video, in Italia una nonna muore! " Every time you view this video, in Italy a grandmother dies!"
Chef Mario, you're... excellent! I love the way you proceed, the fluency in your demonstration; everything's just perfect. Bra-vo! I wish all chefs doing their show on-line could have your talent.
He is such a nice man isn't he? LOL.
bro whipped that up faster than i can make cereal.
Btw, mario batali is such an underrated chef. He deserves all those praising that jamie oliver and gordon ramsay deserve.
Hes the best chef!!!!
Mario not only shows us the recipe, but also explains the "why" of each ingredient. The mark of a great chef!
Talented chef n smart
this look really good. I did this tonight without the tomato sauce, but next time I will put that in. From 3:25 onward, you explain it really well, most youtube video never goes into that, which is crucial in making linguine in general. thanks.
Pasta is the easiest thing to cook but the hardest thing to master
Isn't that the guy from worth it pizza episode ? His ideology about pizza is excellent
Best of the best chief right here cheers 🍻
Is sand in the clam shells an ingredient in pasta vongole( clams) ? What’s going to happen when they steam open and you have sand in your pasta sauce? This should be done in a separate pan with clam juice steaming open the shelled clams then any sand can be strained out of the pan then added to the sauce , as always clams should be added as a last ingredient so they will be tender
My favorite Iron chef!
As they say...when in Rome, do as the Romans do...Mr Batali is in America and Italian cooking in America though you can find all the best italian ingredients, you have to cook for the American taste, and that is tons apon tons of sauce and Godnotwhatelse.
First Italian restaurant I worked at, they told me : "if someone says they made it with love, they used their hands. Italians use their bare hands for everything."
super Mario! best Italian chef around, his moral standards not so much though.. genio e sregolatezza come quasi tutti gli Italiani.
Awesome! Thanks!
Bravo Mario
What a great narrator.
Quick and easy to make and sounds delicious.
look so easy and fresh
Grate job doing this video
I like to add 10-12 clams, proceeds to put in 30-35 clams lol
Been too long since this was released but a lot are commenting just a month ago omg
Awesome video thanks
My favorite pasta dish but without the tomatoes ❤️
Ril Cust-Cari I’m the same too I don’t like chunky tomatoes 🤗
I agree with you. Spaghetti with clams only, seldon with tomate sauce.
That's what I learned from my Italian friend. More salt in the water where you boil the pasta and better taste overall because blends better with the sauce (rather than having seasoned sauce and bland noodles.)
Nothing ruins a pasta dish like soggy, overcooked noodles.
The same could be said for: A Fast Friday Night!
R AHBB. VBBBBBBBNNNJJKKTAVVVBH H CVHghhjkkAGVVBJ
great chef, great dish, great upload.
Excellent!
Brilliant.
Predetorialy great!
Which white wine would work best for this?
thank you Chef
Thank You UA-cam Poster
I remember this guy from Worth It. He runs Rosso Pomodoro in New York.
Bravo! Thank you Mario! You are wonderful.
Mmmm it looks yummy
Hi there Joy!
Just WOW!!
Wow this channel has been around for real long
Haha..I like your presentation and your use of words. Very unique and very bold. Perhaps sad but true in a way or 2. Good explanation on not cooking the pasta fully so it will still absorb the sauce from the pan. I learn that from another youtube video that I have watched. It works great.
My mother in law, rest her wonderful soul, used to always say "Al Dante" -- and I was always like -- so it's pasta that's going to go through Hell? Miss her.
I didn't know there were so many professional chefs lurking the youtube comment sections...
Those were the good old days weren't they Mario?
is about time go in Italy and learn to cook
Good job Mario!