How to Make Pasta alle Vongole | Kenji's Cooking Show

hey everyone its Kenji today we're making linguine I love bangali so that's linguine with clams and I'm also going to do it with some of this which is sous chef Eric's and cipta linguini I love Angela you don't always do it with pancetta you can do with just plain old clams and depending on what part of Italy you know it's popular all over Italy but depending on what part of Italy are in it may or may not have tomatoes add it to it so in southern Italy so if you're in like Sicily or Naples you would have have it with tomatoes in the sauce but I'm gonna do it Bianco style so white white style so just white wine I'm doing a little pancetta and we'll also have a ton of garlic and parsley not too much mint it pinch okay that's about a good amount this pinch a particular batch of inches is beautiful so you watch see how much fat and that nice ratio of fat to me I really like it when it's like that my daughter and I just went for a bike ride where we were we went on the Bay Trail which is in San Mateo over near coyote point if you're familiar with the area just south of the airport so you can see the airplanes landing same for the store Airport but on our on our bike ride we found these which are sea beans so they're these little they grow um by the ocean and so they have a kind of salty flavor and they're kind of juicy and they're succulent plant that has that that have a really nice salty flavor they're edible and they go really nicely with clams and dishes like this I'm gonna throw some of these in there also um totally totally unnecessary for this dish but oh by the way I'm gonna get my fire started this is uh this is one of those pans that I think I showed them to you before that has this bottom that has this aluminum grill on the bottom that kind of acts as a heat sink so well it it increases the surface area in the bottom of the pan so that it grabs more the heat much more efficiently so it boils water real fast I think they I think the last time I showed a pan like this someone said they are actually available so I'm sure someone in the comments will link to it and if I see that link I will put it in this description below so that you can get this pan too I think it's really nice I normally would do this in a you don't have to use this special pan and you definitely don't have to use a nonstick skillet like I'm doing right now I'm only doing it this way because I brought my my big skillet to my big regular skill my 12-inch regular stainless steel clad skillet to the restaurant to shoot a video with sous chef Eric which actually by the time this one goes up it probably will be live so either that or the first part of the video we shot in my backyard might be live but I brought it over to the restaurant and I forgot to bring it back so that's why it's not here with these sea beans I'm only going to use the really most tender parts of them alright meanwhile we're gonna get our pancetta started over here as well there's an olive oil this camera on so if you weren't doing pancetta you would do all straight olive oil for this bit and you would skip you know skip the whole rendering them in cheddar thing at the beginning now I also have some kale for the kale from the garden that we're gonna make a little kale and Caracara orange salad with all the pasta cooks [Music] where's that pasta all right so we're doing a linguine today probably 200 grams ish a little yeah about two under guys there's gonna be two and a half of his eating named for my my wife and my daughter eating as well so that seems about right not too heavily seasoned on this because we're going to be cooking the you know coating the pasta in this sauce with white wine and clams and the clams are salty the pancetta is salty so you don't add too much salt to the pasta water for this particular dish all right that's all looking good let me get my salad going here so the classic Vung pasta alle vongole it's you know the mat is at its basic core it would be olive oil clams garlic and that's really it you can add you know very frequently you would add parsley to it and then very frequently you would also add white wine to it sometimes red pepper flakes I'm gonna add some red pepper flakes and parsley as well but you know there's red pepper flakes and parsley they're kind of like you know they're kind of like the the jacket or the tie for the suit that is pasta alle vongole where's the sea beans are kind of just like they're like the top hat like totally unnecessary they're probably a little you know that you have to be ready for them the top hat in the suit of claim spaghetti my mom used to make clam spaghetti when we were little growing up and she would make it using bacon and onions and canned clams which are which are generally actually totally fine can clams are pretty good too you know they're kind of their own thing they don't really taste like fresh clams but they don't taste bad to me canned clams and then a ton of karma Jon cheese from the green can which if you were to ask an Italian I think they have a very they would have a very visceral reaction to combining seafood with cheese but honestly I think it's I think it's totally fine to do if you want to add you know pecorino romano if you want to have parmesan to this you're totally welcome to in fact the other day I made a New Haven style pizza it's a recipe I'm working and I might I might there might be a video off of it already my recipe I'm working on because well I grew up eating you avin style pizza and love it and you can then I discovered that there's a place in San Carlos about a mile south of me that makes great New Haven style pizza that's pot so they named the restaurant and so I came home wanting to make New Haven style pizza after trying to but you even saw pizza they're known for clam pizza and on their clam pizzas you would have clams garlic parsley sorry clams garlic depending on which restaurant you go to sometimes oregano olive oil and mmm Romano cheese and that you know that goes back a long ways but that combination of clams and Romano I kind of like so I don't think it's inappropriate to do it if you want to do it I'm not gonna do it today just because I've already I've already met and surpassed my pissing off Italians quota for the month I think I don't know why I cut all this garlic off I'm not gonna use all of it but he's a good amount of it I do you or let's do five cloves I'll save the rest for later like I'm a good hard smash to that Thea does like half of the chopping for you and then it also lets you unless you get the peels off pretty easily yeah my pincette those doing my slow render on this sharp on this garlic doesn't have to be too fine just like that's pretty good a rough mince there's a carrot carrot orange they tend to be a little sort of sweeter and a little more aromatic than our regular navel orange also they have this really nice kind of pinkish orange color you can use I mean whatever this is this is just a salad I'm throwing together on the side isn't it not anything that requires any kind of thought I'm just putting some adding some oranges and some kale together I'm going to toss them in some olive oil and lemon juice and that's about it not evenly do the fancy cut on the oranges juice see these are Meyer lemons also from the backyard all right now and chalice crisp they grab this garlic let's go right in there I'm gonna grab a bottle of white wine and have it at the ready this is Vinho Verde being your biddie I pronounce it Portuguese wine green wine green isn't like fresh not green as in the colors green so we're just really really light sauteing that garlic we don't want anything really any color on it we just wanted to kind of there we go yeah get that aroma out and it's there already seen your video up oven has like a little bit of effervescence to it and we're gonna bring that to a boil you can use any kind of dry white wine so you know grape you know you know Grigio would be very nice so when you on Blanc is fine [Music] they're clams a little like clams not too many of them enough enough for our needs and this pasta is getting looks like it's getting close to done we want where is this pasta to be just shy of L down al dente right one right as our clams are finishing cooking so I'm actually gonna shut that post off for now because otherwise I'm afraid it's gonna overcook before the clams are done the clams are gonna take a minute or two and that pasta is about a minute or two out so I think we're gonna be think are gonna be good oh you know be good in there a little bit of lemon zest [Music] these are some parsley from the from the garden I do their slap the parsley trick oh yeah I know someone's gonna say Oh didn't you cut your pancetta on that board and the answer is yes I did the pancetta I would I eat it raw sometimes so I'm not I'm not really that concerned about it it's been carrying for a long time several weeks at this point that batch of course if you are at all concerned use a separate board separate board from the bench up there vacant don't blame me if you get sick all right [Applause] Glenn's just starting to open I stopped this over to that big burner [Music] oh so you know you might have heard that you shouldn't you know when you're cooking clams and mussels that unless they open that you should let them completely fully open naturally in the as they're cooking and if they don't open that they're that they were dead this is not necessarily true and I find that oftentimes if you let them fully open on their own they end up a little bit overcooked so I like to give them a little hand sometimes especially the ones I started cooking at the beginning and we're an hour a little bit where have been open for longer they're gonna start overcooking and so it's alright to happen to give some of the little hand overcook clams are like rubber bands I suppose I suppose bad clams are also like rubber bands because they they come back have to come back after eat them all right looking good this guy open up you and this last little guy there you go all right now I'm gonna take my pasta double-check that it's at that right phase mmm it's actually perfect now you don't have to worry too much about once you get your pasta into this second pan you don't have to worry about a cooking overcooking too much because pasta it softens much better in regular water than it does in acidic water so all those all those reactions that happen when you cook with all the softening reactions that happen when you cook vegetables or drains they don't really happen in acidic water and so once you get into that second pan it enters well again what my colleague Daniel grits are what he calls pasta bullet time which is everything slows down and it gives you a chance to finish off a dish without worrying too much about where the pasta is going because it's most likely gonna stay just about at the same level of doneness alright so we got our sea beans in there and throw our big handful of parsley in there we're gonna hit it with some fresh olive oil the good stuff there's pus all together have that sauce gonna come together use a little bit of pepper flake I don't know I think I'm out of Italian red pepper flakes Melanie's tie you got these Thai chili flakes which are definitely hotter than the Italians have someone to go go gentle in it yunnan else is really good in here is uh pickled chili so if you happen to I don't have any of them with me today but if you happen to have some of sous chef Eric's pickled pickled Fresno chilies if you maybe you got them in the class we did the other day so here's the sea bean for you you got him in the class the other day or if you've bought them from series from worst hall or if you just have your own pickled chilies I'm like pickled cherry peppers would be great any kind of pickled chilies I think go really well in this dish all right let's plate her up so this is the kind of dish that you know unlike say yo yo leo or you know many other sort of white pasta dishes that you want the sauce to be kind of creamy and emulsified and this one I don't mind it too I don't mind the sauce being a little bit Bharathi for some reason like clams clams in broth I enjoy and of course as the dish cools down like while you're eating it that broth is gonna kind of thicken up anyway all right let's toss the salad too this could use a red onion but I don't have one so so it's not gonna get one mm still delicious all right dinner in one minute all right lunch in a minute you can play them first I wouldn't say it's just like mom used to make but you know this flavors our flavors are there garlic and pancetta and clam mm-hmm nice and briny it's got like some bitterness from the olive oil I'm betting clams that have a little bitterness to them too this is great clam spaghetti linguini alla vongole keepin chapter that's what we're gonna call it all right guys gals a non-binary powell's I will see you later

Channel: J. Kenji López-Alt

Views: 148,243

Rating: 4.91821 out of 5

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Id: 8q8M60LXMtY

Length: 20min 36sec (1236 seconds)

Published: Wed May 27 2020