How to Make Best PASTA VONGOLE | Linguine with Clams
Pasta vongole is a simple dish PACKED with flavour. Bursting with all of the colours of Italy, this seafood pasta combines juicy cherry tomatoes, parsley and garlic with one of the most flavoursome shellfish in the Adriatic sea – Vongole. (Don’t underestimate the flavours of these tiny morsels!)
Linguine Clams Recipe, one of my favorite seafood pasta.
#linguinevongole #vongolepasta #clams
A special thanks to Gianluca Zaccagnini and the wonderful team of Cantina Zaccagnini
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SPAGHETTI VONGOLE
INGREDIENTS:
Linguine pasta 500g
White wine
1 clove of garlic (finely chopped)
500g vongole (Pipi’s)
Extra virgin olive oil
8-10 cherry tomatoes
Pinch of rock salt
Sprinkle of pepper
Generous amount of fresh parsley
UTENSILS:
1 x large saucepan
1 x 5L large pot
Sharp knife
Wooden spoon
METHOD:
1. Boil 5L of water in a large pot in preparation for your spaghetti vongole.
2. Turn the stove on to a medium/high heat and add a generous amount of extra virgin olive oil.
3. Once the oil has begun to warm, add the finely chopped garlic and simmer until it starts to change colour.
4. Add the vongole into the pan and stir well. Then add a glass of white wine and let it simmer.
VINCENZO’S PLATE TIP: Be careful not to get burnt when adding in the wine as when it hits the oil in the pan, there might be a small burst of steam!
5. Leave the vongole to simmer in the pan until they begin to open. If they don’t open in the middle, it normally means they are not good to eat.
6. Next, add 8-10 cherry tomatoes diced in half – the juicier, the better! Stir through well.
7. Squeeze half a lemon into the pan, and then add a pinch of rock salt and pepper, then mix.
8. Add a generous amount of fresh parsley (chopped) and let it simmer so all the juices and flavours infuse the vongole shells.
9. Once the water has boiled in the large pot, add the pasta linguine and leave it to cook based on the packet instructions (al dente is always best!).
10. When the cherry tomatoes have softened and the liquids have started to evaporate, the dish is almost ready.
11. Strain the pasta once it has cooked to your liking and add it to the pan (on a low heat).
12. Mix the pasta well so that it soaks up the delicious liquids and flavours from your sauce.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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CREDITS
- Cameraman: Andrea Aceto
- Photographer: Ivan Di Vanto
MUSIC: Courtesy of Audio Network
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#VincenzosPlate is a You Tube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen, whilst having a laugh (and a glass of vino!).
SPAGHETTI VONGOLE | SEAFOOD PASTA with VONGOLE | Italian Food Recipes
#spaghetti #spaghettivongole #seafoodpasta #seafood #vongole #clams #italianfood #italianfoodrecipes #vincenzosplate #linguineclams #pastavongole #steamedclams
Re-Watch the Spaghetti Vongole video recipe:
Cookbook Preview: Istria: Recipes and Stories from the Hidden Heart of Italy, Slovenia and Croatia
My cookbook preview of Paola Bacchia's Istria: Recipes and stories from the hidden heart of Italy, Slovenia and Croatia, (Smith Street Books; 2021)
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Paola Bacchia:
Cookbook Divas:
A Queen In The Kitchen-Estate Italiana: Venice (Veneto) -S3 -E2
Welcome to A Queen In The Kitchen Italian Summer 2021 edition!!!
In this episode Italian Food Expert Ale Gambini will take you to the most beautiful city in the world: Venezia. First stop at Caffè Girani, the oldest coffee roasting company in Venice, then cooking demo at Laguna Libre to learn how to make squid ink chitarra spaghetti and Zaetti (typical Venetian cookies) with chef Stefano Serafini, Elena Serafini and Antonella Martellato.
Fasten your seat belt and fly with us to Venice.
*** A Queen In The Kitchen is available on Amazon:
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Credits:
Ale Gambini (Host, Author, Editor)
Maurizio OTTO De Togni (Executive Producer, Music, Videomaker)
Produced by: BreadLoveAndDreams and SuperOttO Publishing
Copyright © 2021. All Rights Reserved.
Tales from the FoodValley | Ep. 4: Sgombro di Claudio Di Bernardo
IT | Tales from the FoodValley è una piccola serie di 4 video, realizzati in collaborazione con l'associazione Chef to Chef - Emilia Romagna Cuochi, dedicati ad alcuni dei piatti e prodotti della tradizione locale, creati direttamente dalle mani di alcuni tra i più grandi Chef regionali, e da loro spiegati passo per passo, per poterli ripetere a casa.
In questo quarto e ultimo episodio, dedicato agli appassionati di cucina più esperti, Claudio Di Bernardo, Chef del Grand Hotel di Rimini, illustra come preparare lo Sgombro in Carpione di Agrumi e Pesca. Un pesce dell'Adriatico, quindi, unito a due prodotti IGP (la pera e la pesca nettarina) nella rivisitazione di una ricetta dell'antica tradizione italiana.
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EN | Tales from the FoodValley is a small series of 4 videos, made in collaboration with the association Chef to Chef - Emilia Romagna Cuochi, dedicated to some of the local dishes and products, created directly by the hands of some of the greatest regional chefs, and explained by them step by step, in order to repeat the recipes at home.
In this fourth and final episode, dedicated to the most experienced cooking lovers, Claudio Di Bernardo, Chef of the Grand Hotel of Rimini, illustrates how to prepare Mackerel in Carpione of Citrus and Peach. A fish from the Adriatic combined with two IGP products (the pear and the nectarine peach) in a recipe of the ancient Italian tradition.
How to clean smooth clams (callista chione) - cooking tutorial
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The smooth clams (callista chione) are tasty mollusks with a tender texture, that mostly inhabit the northern Atlantic and Adriatic Sea! Find this and more recipes with smooth clams on the Giallozafferano App (in English)
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Welcome to my cooking classes, today you'll learn how to clean smooth clams!
HOW TO CLEAN SMOOTH CLAMS
The smooth clams are mollusks with a tender texture, that mostly inhabit the northern Adriatic Sea: let's see how to clean and store them properly.
For best results, we've asked an expert for help, Lucio Perini, vice-president of the Organization of smooth clam producers.
We'll need: a flat knife with a rounded tip, and a meat mallet.
There are two types of smooth clams: light brown and dark brown. The taste and texture is the same, though.
To clean the smooth clams, hold it in the palm of your hand, with the cupped shell down. Using your thumb, push the knife into the opening to separate the shells. Insert the tip of the knife as far as it will go and slide it to one side, keeping the blade angled slightly upwards. Pry the shells open, then turn the blade over and do the same to the other side, until the shell is completely open. Now remove the grey membrane covering the clam, as well as the intestine: if you leave it on, your smooth clams will taste gritty.
If you're going to eat the smooth clams raw, the cleaning is done: keep the liquid in the shell and season with pepper or lemon juice.
If you're going to cook the smooth clams, drain the liquid into a bowl, remove the meat from the shell and place on a cutting board. Using a meat mallet like this, pound the clam meat, particularly the red foot, until thin, but not torn and tender.
Smooth clams can be stored in a variety of ways: you can place them in a bowl, cover with a damp cloth and store in the fridge for about 4 days, if you're going to cook them. Two days, if you're going to eat them raw.
You can store the cleaned clams in a freezer container, to use as needed. Otherwise, you can freeze the smooth clams with their shell, and clean afterwards. In this case, they will keep for about 2 months.
Autentico Brodetto alla Fanese - Viaggio nei Sapori dell'Adriatico!
Oggi vi porto nel cuore dell'Italia con un classico della cucina marchigiana: il Brodetto alla Fanese. Insieme, scopriremo i segreti di questo piatto ricco di sapore e tradizione.
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???? RICETTA:
???? PREPARAZIONE ????
1. Preparazione del Brodetto Fanese: La Scelta del Pesce
La preparazione del Brodetto alla Fanese inizia con la scelta del pesce. In questa ricetta tradizionale, utilizziamo una varietà di pesce pescato nell'Adriatico, tra cui triglie, canocchie, scorfani, razza, coda di rospo, gallinella, tracina e seppie. Questa selezione di pesce offre una gamma di sapori e consistenze che caratterizzano la ricetta.
2. Pulizia del Pesce: Un Passaggio Cruciale per il Brodetto Fanese
Il passaggio successivo nella preparazione del Brodetto Fanese è la pulizia del pesce. Alcuni pesci, come le triglie e gli scorfani, devono essere eviscerati, squamati e privati delle pinne e della testa. Altri, come la coda di rospo, la tracina e la gallinella, non hanno squame e richiedono solo l'eliminazione delle pinne e della testa. Le canocchie necessitano l'eliminazione della testa e delle zampe, mentre la seppia richiede un trattamento più accurato. Il risultato di questa attenta pulizia del pesce è un brodetto pulito e saporito.
3. Preparazione del Sugo: Il Cuore del Brodetto alla Fanese
Una volta pulito il pesce, è il momento di preparare il sugo, che costituisce il cuore del Brodetto alla Fanese. Questo inizia con l'appassimento di cipolla e aglio in olio extravergine di oliva. Unendo acqua, aceto di vino bianco e concentrato di pomodoro, si ottiene una miscela che viene versata nel soffritto di cipolla e aglio. Questa base di sugo sarà l'ambiente perfetto per i nostri pesci.
4. Cottura del Pesce: L'Anima della Zuppa di Pesce
Dopo la preparazione del sugo, viene il momento cruciale della cottura del pesce per la nostra zuppa di pesce. La cottura deve avvenire in fasi, in base alla dimensione e alla consistenza dei vari pesci. Iniziamo con le seppie, poi aggiungiamo la gallinella, lo scorfano, la tracina, la razza e la coda di rospo. Infine, introduciamo le triglie e le canocchie. Questa progressione assicura che ogni pesce sia cotto alla perfezione.
5. Servire il Brodetto Fanese: La Presentazione della Zuppetta
Una volta cotti tutti i pesci, il nostro Brodetto alla Fanese è pronto per essere servito. Questa zuppetta è meglio gustata calda, servita in ciotole individuali con dei crostini di pane per assorbire ogni goccia di sugo. Questo piatto tipico marchigiano è un vero viaggio di sapori, perfetto per un pranzo in famiglia o una cena speciale.
???? INGREDIENTI ????
Ingredienti per 4/6 persone
coda di rospo 350 g
seppie 400 g
triglie 200 g
gallinelle 400 g
scorfani 500 g
tracina 500 g
canocchie 450 g
razza 1 kg
olio extravergine di oliva 200 g
cipolle 200 g
aglio 3 spicchi
aceto di vino bianco 50 g
concentrato di pomodoro 170 g
acqua 400 g
sale q.b.
pepe q.b.