How to Make PASTA Alle VONGOLE Like an Italian

my favorite flavors in my mouth yeah ladies and gentlemen this is my favorite dish on the planet linguine a levo angola it's my favorite and i want to show you how i love to make my favorite pasta let's make linguine bongole together [Music] hi and welcome to big chances play the place where you get to learn how to cook delicious italian recipes just like this one spaghetti or linguini a beautiful simple dish that uses only the best ingredient from the ocean the bongo love the vanguard we need a little bit of wine a little bit of parsley come on guys let's make it together and make sure you keep it simple do not add cheese or too much in it keep it simple and enjoy the flavors from the ocean to make linguini bongole my favorite pasta we need parsley and when i say parsley i'll talk about the old thing you know we need to use a stalk because the best part is in the stock we need to use half glass or white wine i'm using prosecco because we made upper spritz yesterday we had a bottle already opened so that's what i'm using which means you can use any white wine that you want if for any reason you cannot have white wine or alcohol or you can use you can use half glass of pasta water and put it in the bongolan then we use two garlic cloves i count about one garlic clove per person extra virgin olive oil my best friend and i've got half packet of pasta it's for two people it should be enough and the most important ingredient the vongole you know the clams now this van gogh come from new zealand and basically they come already clean for you you know you're not meant to clean them but i don't trust it and i still want to clean it myself but what we need to do here we need to wash the bongole to make sure there is no sand inside okay so very simple let's say you're getting mongolia from a supplier in your town you know the beautiful and fresh what you want to do is you actually want to put them in the water put lots of sea salt in there and let it rest in there for about four hours so that way you're really cleaning your bungalow but because these are already cleaned i just want to do a quick cleanup so what i'm going to do is we're going to put the bongo in the water to clean your bongole don't use fine salt you need to use sea salt or rock salt fine salt ruins the flavors so what you need to use here is a large rock salt when you come to italy with me on my tours we go to the adriatic islands on a private yacht and the captain cooks this dish for us he actually uses the ocean water crystal clear water to clean the prawns when he serves prawns the oysters the flavors are in there now as you can see the bundle is starting to open see there is nothing wrong with that okay we just want to make sure there is no sand in there we don't want to eat the sand what i want to do first is to cut the parsley so we cut the bottom part and we want to cut these stalks finally you know just fine fine fine now we're gonna use a little bit of this half of them now we're gonna use them to give the flavor to the extra virgin olive oil okay that's what we're gonna use and then we're gonna use the parsley to decorate and finish off uh linguine first thing to do is to get a nice stainless steel pan if you can and put it on a high heat in the kitchen we put extra virgin olive oil be generous i'm putting about four or five tablespoons now the extra virgin olive oil is the base of the sauce of this dish we don't have too many ingredients in this dish and extra virgin olive oil plays an important role as you know guys i like to crush my garlic i don't like to have chunks of garlic in my pasta and what i'm going to do i'm going to crush the garlic just in there beautiful crushed because i want my garlic to disappear okay in the bongo i just want to enjoy my laundry with the flavor of garlic we're not going to add the parsley stalks in there let's just wait for the oil to warm up and to give the flavors to our beautiful garlic and parsley stock what i recommend you here to do is to add a tablespoon of water in there so the water will avoid for the garlic to burn we don't want to burn the garlic [Music] because we are cooking on a medium-high heat i recommend you to keep stirring this because we don't really want to burn that garlic you know here it is after about one minute we are going to add the bongole the clams and look at the clams oh pretty much all of them are open if some of them didn't open they will open in the pan so you put them in and stir what we want to do now we want to add a glass of white wine and i've chosen prosecco because i had a bottle already opened and the wine would give it a beautiful flavor and very important we need to close it just like that we close it because we want to keep the steam inside we want the wine to give flavor to the vanguard and we want the ingredients to make love together if you don't want to use wine or you can use wine what you do is you chop some cherry tomatoes use as much as you want chop them enough and put them in there the cherry tomatoes will create the juice that you want i usually also use cherry tomatoes for this dish today i'm choosing this because i want to make it as classic as possible from the area where i'm from at this moment that we cover the pan with the vanguard i say to you start cooking the linguine pasta okay very important because this will be ready very soon as you can see i'm using a large pot full of water and i'm boiling the water i'm using one tablespoon of rock salt for the pasta water and then i'm going to add a linguina when you put the pasta in always press down as you can see i'm using a large pot of water so the pasta can cook properly evenly here it is please follow the instructions on the packet so if the packet says cook the linguine for 10 minutes what we're going to do we are going to take the pasta out three minutes before the smell that comes out from this pan is sensational and the white wine is doing an important job right now but let me tell you i want to invite you to listen to the sound listen are you ready listen i'm gonna i want you to listen to that look at the steam listen to this baby listen to the sound yes see that sound is so beautiful this is the music this is music to my ears i love this sound look at these beautiful juice that we have the alcohol still need to evaporate but it's almost done as you can see it's full of juices and this vongre really take a couple of minutes to cook we've still got four more minutes to go with the pasta so what we're gonna do right now is we are going to take eighty percent of this mongolia out of the shells and we only keep about twenty percent of it in the shells the reason why is because the shells are too big and it's not easy to mix it with the pasta so let's use the meat inside the shell to mix it with a pasta write a comment below and let me know what is your favorite dish on the planet we want to know now what we're going to do right now is we want to get them out and what you can do is you can use one shell to help you to get them out look how beautiful and juicy they are just like that ah this is simply that it's best guys this is when i i really want to enjoy the flavors of the ocean right now [Music] my pasta has been cooking for six minutes and what we do is take it out and we put it in the pan now this is where the magic begins guys we're gonna put the beautiful linguine in the pan we're gonna get a mug of pasta water and we are gonna use it because it's full of starch and it will help us to combine the ingredients now these are the most important three minutes why because we're gonna put a little bit of pasta water half mango pasta water and now we need to stir we're gonna keep cooking the pasta in this saucepan for the next three minutes and the next three minutes not only we're cooking the pasta we're giving flavors to the pasta the vangulay are gonna make love with the pasta and you're gonna have an explosion of happiness into your mouth yeah so what you need to do now you want to keep stirring stir stir stir as we stir we start adding the parsley guys we start adding the parsley as we stir yeah look at that let's start giving color life to this pasta it's almost about to be served i don't add any pecorino or parmigiano to my pasta vanguard this is something that you can do if you want i'm very authentic for this and i don't want to mix cheese with my vanguard i want all my flavors to be from the ocean i don't want to mix the ocean with with cheese you know i don't want that i've got one minute and a half to go keep stirring in the last minute we're not going to stir it anymore if you can try and do this try and spa delare monte carlo pasta [Music] now we need to spa delare monte you know use the saucepan and move it around why because it helps to get a creamier it's um it's just it just does it you know so the important things of doing this is for you to have yours you know linguine mongolia creamier if you can't do it don't do it but if you can try try another technique you can also use is to mix all your ingredients in the big pasta pot and just use the tongue and mix mix mix mix as fast as you can and that's how you can make it creamier i really want to show you what is happening right now okay we got 30 seconds left we've got this little bit more of runny liquid to go to become a cream and as you can see our pastas are made love with all the ingredients we we actually have the bongo everywhere we have look look how creamy it is now look how creamy look how creamy five more seconds and i can serve it look four three two one and it's time to serve linguine of angola yeah [Music] by any chance have you ever seen such a beautiful easy pasta huh i wonder why this is my favorite huh oh look at that we are beautiful we are beautiful come on guys let's serve it it's time to serve if you like guys you can add chili okay this is something up to you it's very personal i didn't add chili because i prefer without chili but you can add chili oh i can't wait to present you this beautiful simple masterpiece yes because simplicity it's always the winner oh yeah look how beautiful and creamy this pasta is look how creamy it is and guys what you're going to do you're going to you want to get the bongo here you want the wrangler to be everywhere and then we use a bungalow here to decorate a plate of pasta mongolia what time is it it's the best time of the video it's time to eat yeah let's enjoy this linguina de vonger [Music] my favorite flavors in my mouth yeah how can you go wrong with this beautiful dish creamy pasta beautiful bungalow ah i can really smell the ocean oh yeah guys go to the fish market buy the vanguard get a bottle of wine on the way enjoy your dinner and you will have a life full of love oh yes thank you so much for watching this episode we will see you in the next vincenzo's plate video recipe eurasimanja what is your favorite dish on the planet tell us now

Channel: Vincenzo's Plate

Views: 175,515

Keywords: how to make linguine vongole, how to make linguine alle vongole, how to make linguine alle vongole like an italian, spaghetti alle vongole, how to make spaghetti vongole, linguine vongole recipe, linguine vongole pronunciation, spaghetti vongole, linguine with clams, spaghetti con le vongole, pasta with clams, spaghetti with clams, vongole pasta, linguine and clams, linguine with clams recipe, linguine with clam sauce, pasta vongole, vongole, clams, vincenzo's plate

Id: QD1rE0OhgHc

Length: 14min 0sec (840 seconds)

Published: Sun Apr 11 2021