Pasta Aglio e Olio with Blackened Chicken | SAM THE COOKING GUY 4K

whether you say Aglio olio or a Leo yo Leo or garlic and oil or pasta today with a side of ridiculously amazing blackened grilled chicken it's all gonna be awesome how's that energy level pasta with with with sauces and and tons of cheese and stuff like that is heavy and probably not right for this time of year but what is right for this time of year is a pasta that at its core is really just olive oil garlic a little red pepper flake that's it or as they say in Italy that's it so we're gonna do that we're gonna grill some chicken because you just can't eat pasta man cannot live by pasta alone and I know there's a thousand people up there right now going are you kidding me of course we could just let posit pans and pots they just bring it all and shovel it in yes yes you can live by pasta alone but you'll be 6 million pounds and you don't want that I'm trying to tell you the weather is getting better you know it's cloudy's in San Diego we're supposed to have the best weather in the country here I'm not kidding now okay now we're gonna get the comments from the people in Florida and the Hawaii know we have better know we have better well guess what Florida you have what's it called humidity humidity thank you discussing humidity and you do have that Cuban coffee though oh that's badass a little bit in the morning shot out of rocket best-ever Hawaii you've got what do they have there the rain every afternoon at rain soaks the afternoon rain we don't have that here San Diego in the whale's vagina we do not have that why also has loco moco do we make a loco moco we did recently recently loco moco the rice the beef patty the we did mushrooms or whatever it's great go look for the video okay but I'm a chef enough chatter if you asked my wife Kelly what I do for a living she'll say Oh Sam he talks and I could talk without cooking for probably three hours straight which brings me to our podcast that we just started we've done 2 episodes up so so go watch the podcast it's not cooking it's it's conversing it's conversation it's food information and I make a cocktail now cuz why not okay so look pasta chicken we'll get the stuff ready for the pasta then the chicken then we'll cook the chicken then we'll make the pot and then I'll go like this ready so pasta stuff first and that starts with cutting some garlic so three cloves of garlic we will use for this but we want is we're gonna slice it so we just want to peel the the the what am I trying to say Oh cloves well what is this this this part paper yeah so I've tried to keep them relatively I don't want to I don't want to break them down too much because I want to keep them relatively whole like these guys these pieces here right so a little a little hit will help you peel and all this nonsense comes off what peels off nicely right like that so then you get to the point where you've got these cloves sitting in front of you and now we're slicing and now we want to slice these thin okay take that little piece off and thin looks like this so we'll cut them all up like this right nice little thin pieces like this or is it tellings would say like this right so just do that to your clothes and CIN CIN CIN CIN take your stop doing that now just continue till you're all done these thin little slices of garlic remind me of that scene in Goodfellas when Paulie the boss goes to prison and they're bringing in steaks and lobsters and pasta and whatever because they got their own little world in there but he's cutting garlic with a razor blade so thin that as they say it just melts in the pan well this won't melt in the pan but this will give bigger pieces that will have just really delicious flavor but there's all kinds of other things going in so we get we're done shooting we're done for the day can I go home oh we have more to do okay parsley I'm sorry garlic done parsley is next we just cut it up and we're using Italian parsley and look so I'm gonna use about this much I'm not sure what the exact measurement of that is we don't really want the giant stalks and stuff in here like I try not to be too anal about this so if there's any really obvious ones take them out but then we're just gonna chop this up well and as I do this we I don't know if we've talked about this look my my fingers are not like this they're not like this they're back and that lets me use my knuckles as a guide while I'm cutting and keeps my finger tips out of the way of the knife because you don't want that that's a bad move that's an okay move once more bad move good move bad move good move and so when they're back like that use them as a guide okay so but okay so the the dick the dick behind the camera had to bring up fact that I cut myself yes I've been cut myself it happens I said all the time if you're if you're if you're gonna be around knives and hot things you're gonna get a cut and burn it's just gonna happen if you're a lifeguard you're gonna get wet it's gonna happen it's an occupational hazard dick that by the way that's not for you that's for Matt I should have put it over this side that's for max over there now we're getting along really well right now which makes me think this could be potentially a boring episode I'll try and start a fight in a second I'll take won't take place finish with the parsley though then just put this in a bowl okay garlic parsley thyme for the chicken I believe there's a lot of teaching moments in our episodes look there's a lot of nonsense no question but a lot of teaching moments and this is one I'm gonna show you what I think is my favorite way potentially the best way to cook a chicken breast on the grill I've said it before you've probably heard it allow me to demonstrate here's the problem with the chicken breast it's thick on one side and it's thin on the other if you cook it so that this thin part is perfectly done the fat side is underdone conversely if you cook it so the fat side is perfectly done the thin side is overdone so what's the answer Sam you would be right to ask the answer is to level the chicken Plainfield literally said literally literally literally I do believe I speak the Queen's English because I'm Canadian and I come from that part of the world that's influenced by England so I do speak the Queen's English so chicken breast here ziplock bag here you open it up you drop in the chicken breast you give it a splash of oil not a lot just a little bit and what the oils gonna do once we mix it around it's gonna prevent this chicken breast from ripping when it gets what's about to happen to it next which is a pounding so using something heavy and firm in in our case a rolling pin we're just gonna bash this into flats submission and look do yourself and the chicken a favor and don't go crazy on it this is not your opportunity to take out on the chicken everything that pisses you off about your neighbors the way they Park on the street their dog Astro your dad I think you had to say that so you want to flatten it you don't want to murder it you don't want to pulverize it you don't want to turn it into a paste just an even thickness and whether it's this thick or this thick it doesn't matter what matters is that it's even then it will cook evenly what a concept am I here for you or am i here for you keep on me and over the next 15 to 30 seconds you'll get an even piece of chicken you can put on a plate and be proud of beautiful okay so you put your chicken out of plates lovely right next we tackle the blackening spices for the chicken we start with kosher salt of course it's not all over the place though then we add black pepper then we add garlic powder then we add some time then some oregano and yes I know this isn't essentially an Italian pasta dish I mean I could use any kind of oregano but I'm using Mexican oregano because I love it and honestly it's less expensive thing like the Greek one or the other ones all right so then then smoked paprika oh I do know from the other day said don't pour pottery things from this height but there's no wind right now so smoke paprika and we mix for those of you that have issues with my fingers I will say as nice as I can they get over it the best tools you have are right here at the end of your wrists you don't have to go in a drawer you don't have to reach in a cabinet you don't have to hope that it's clean waiting for you in the dishwasher they're always right freakin here just use them and remember something for those of you either going gross he's using his hands remember something you're not eating this I am Max's Julia's disgust us and we're okay with it and if you have issues with hands never go to a restaurant ever again ever continue mixing all right okay so this dish happens fast you need everything ready I'm gonna cook the chicken in a second but all my pasta stuff is ready to go so let's get the the seasoning on the chicken and then on the grill we'll start with a little oil remember it's a Oh Leo Leo Leo I don't add Leo Leo something but the old Leo part is the oil so I'll continue to use a little bit of the oil on the chicken to help this spice mixture stick so just a couple little drops of that and spread it around and then we add the seasoning blend and look we want like a decent amount okay so don't be shy and when I say blackened I mean it's not gonna be jet black but clearly it's gonna have some big color and honestly big flavor from all this nonsense that we're putting on here make sure it sticks give it the flip touch more of the oil quick spread and some more just make sure everybody's got a little covering and when it's there get the grill going throw the chicken on and on they go lovely and lovely look at that color and if I haven't said this before that sound that you hear that sizzling if you're doesn't make that noise your grill is not hot enough listen folks I think people are scared about using too much heat I'm telling you use more it will make your food better crispy are more delicious more unctuous keep the outside crispy where you want at the inside moist and tender so after maybe a minute and a half or so we're ready to give it a little turn both and then this one so they're not thick and they've been at room temperature for a little bit of time they're not gonna take long and and that's that's maybe the best part of this part from the fact that they cook evenly so so don't like a okay geek in the 50s doing this I should have a piece of tape right there from doing that so many times it's it it breaks so cooks evenly doesn't take a long time gets the way you want it this is really the way to go and I was just thinking I mentioned the podcast the last podcast I admitted to smoking marijuana I mean within certain conditions and people were like oh my god I knew it I don't think it was a secret and then there was like he does I can't imagine him smoking look hey people I've been smoking a long time I just need to do it at the right time now like if I'm going out to a restaurant 7 o'clock on a Friday night and I get high I'm useless and people will come up and they'll say love the show whatever I'm like dude what would we what I can't do that and if I have a cocktail with that it's lights out I don't mean lights out like I'm asleep I mean lights out like I'm up an idiot let's continue with the chicken it's time to turn it over okay no look I said blackened and I didn't mean blackened is in all black I mean blackened is in lots of color and gorgeous so let's do this guy and this thought when you get little pieces like this there's only one thing to do pull them off and eat them oh stop it look there's another one and another one oh my god and when they're nicely done on both sides off they go oh look somebody ate a whole bunch out of that section that's okay and when they're off and ready where you want them you're covering with foil let them stay Heights now we go to the pasta here we are it's pasta time my pan is here ready and waiting for the oil the garlic the parsley the the pasta okay the pot is ready for the pasta itself but it needs to be cooked in a really decent amount of kosher salt so that was one so maybe two fat tablespoons what's that gonna do that's Guinness it's gonna look pasta does not have a lot of flavor and that's gonna that's it's gonna make the the angel hair pasta that I put into this just be great by itself of course there's garlic and oil and parsley and all that's coming down the line but it needs a little love and it gets the love from that but before we put the pasta in because I'm using angel hair and it's only gonna take about three minutes I want to start my garlic going in this pan we go here first here we go so we're gonna go with maybe a third to a half a cup of oil olive oil beautiful delicious rich amazing olive oil okay to that we're gonna add our garlic and once we put it in this next part happens fairly quickly so we want to be ready so we start to mix it and just before it starts to turn brown which we're getting close we're gonna add some red pepper flakes like that now we're talking flavor right this all gets mixed and just as it's looking super gorgeous and comes our parsley like this ie Mamma Mia holy Sh [Music] it's flattering like a crazy man okay take it off the heat a bit there goes all the clothes I'm wearing and my shoes Oh God you need to wipe let's take it off the heat for a second we turned down the heat on the oil and the parsley and the garlic a bit now we add our pasta to the water angel hair and little gorgeous bundles did we come we break it up we let it do its thing and in a couple minutes we're ready to rock and roll the lightness the delicate nature of the angel hair makes this perfect summertime food look let it do its thing we're almost there and when the pasta is ready up it comes it drains drain drain drain and into the sauce [Music] with the rest of it and somebody say with me now and we mix and right at this point looks like everything's mixed beautifully we're just gonna take our bowl so the parts that was in and add a little the pasta water and this is gonna help make a gorgeous smooth little sauce for us right here look how much more elegant this guy and now we can plate let's cut some chicken first though shall we here we go I'm just cutting like I would for like a salad max right yeah should we have a bite I mean I have to have a bite all right come on look I know I say that but the spices check the tenderness check but the flatness the even cooking just do that please let's put this together so we can eat everything all at once the pulse of the chicken the bites I can't wait and I'm not high I'm just hungry there's high hungry and there's hungry and I'm just hungry the chicken cut goes on oh come on you like just spread it out a bit love it love it love it this is how I like chicken to be these thin perfect little slices that are moist and juicy and tender and I know people hate the word moist so maybe I should stop saying that and now the pasta so we come along like this and now there's this thing that chefs do that I struggle with but I'm gonna try it so they take like a like a what is this a carving fork they scoop up a bunch and then they roll it like this I don't know if I can do this man hold on wait for it and then they lay it right here max how beautiful it looks look and now I'm gonna piss everybody on the planet off that's ever made Aglio olio a garlic and oil pasta because this is not supposed to happen but I want it some Parmesan cheese everybody's you don't put the Parmesan cheese on top of voglio Leo and I'm like you just kiss my ass I'm gonna put on this whatever I want and I'm gonna add one more thing lemon zest oh boy here Italians pissed off at me all over the place but for me it's not about tradition it's about freaking taste and that lemon zest is gonna make this thing a 10 we need a bite max and with us being serenaded lovingly by Astros gardeners we'll have some of this one more bite of the chicken it's got gorgeous color on it gorgeous the seasonings the tenderness cooked chicken like that please I now the pasta and now the pasta I know I'm not supposed to put the cheese on it people are gonna shoot themselves and I'm sure I did everything wrong and oh the lemons not right either but for me it's about flavors and that's what I want for you so let's have a bite garlic oil Aglio olio garlic first and foremost you get the red pepper flakes fine you get a little lemon that you're not supposed to get because somebody said you can't put that on hey stop the gardening for a second I'll give you a bite Mamamia but here's the real test you take some of the pasta with the bite of the chicken that's where we're headed and I'm going to have to yell because they're getting right close up in my ass come on the pasta this many ingredients pasta garlic oil salt pepper lemon juice red pepper flakes so pepper you don't count five ingredients holy Sh and I'm just dragging this out because the longer I take to finish this episode the longer it takes for Max's chili to get some bites of this but thank you for being there thank you for being being being loyal to us for watching for commenting for subscribing and look we can't always answer all the all the comments we can't there's too many but our podcast this weekend and and pay attention we don't know if it's Saturday or Sunday but we'll tell you through our social media through the cooking guy on Instagram and Twitter and whatever we're gonna take Skype calls you could call and go hey idiot how do I do this or we hate you or whatever say what you want we don't care I don't care because I'm eating this and you're not

Channel: SAM THE COOKING GUY

Views: 1,112,378

Rating: 4.8970718 out of 5

Keywords: pasta aglio e olio, aglio e olio pasta, pasta aglio olio, pasta, aglio olio, aglio e olio, aglio e olio recipe, pasta recipe, aglio olio pasta, aglio olio recipes, aglio olio recipe, pasta aglio e olio recipe, how to make aglio olio, blackened chicken, blackened chicken pasta, blackened chicken recipe, sam the cooking guy chicken, sam the cooking guy pasta, quick chicken recipe, easy chicken recipe, quick pasta recipe, easy pasta recipe, quick recipes, easy dinner recipes

Id: lwt1-Udyf0M

Length: 25min 47sec (1547 seconds)

Published: Fri Jun 07 2019

Reddit Comments

[u/Snakes_have_legs]

Sam, speaking to his son: "Oh god, do you need to wipe?"

[u/msteelers]

My step-mother used to make this when I was a kid. She would make a big batch of it and we would eat the leftovers for days. It was so good. Sometimes I would just eat the leftovers cold right out of the container, like a heathen.

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She has since passed away. I've tried to recreate the recipe, but I haven't been able to get it right yet. It's a simple enough dish that it's edible and even a decent meal, but it's not at all what I remember. I'm looking forward to trying this version.

[u/trenton_d]

Is there anywhere I can find the actual recipe with measurements for spices etc? There are many of Sam's that i would love to try but don't have an actual recipe to go by.

[u/devineassistance]

In case anyone else wanted to watch the GoodFellas garlic scene again: https://youtu.be/rQV6CijIzrc