Totalement Toqués - Saeson 2 : Spaghetti with clams

Immediate boarding for the Italian coast thanks to this fifth episode of "Totalement Toqués". Chef de Partie Quentin Guillermic reveals the secrets of "Spaghetti alle vongole" (Spaghetti with clams), served at the Manhattan Restaurant at Disney's Hotel New York - The Art of Marvel.
Using fresh, seasonal produce, some of it sourced directly from Italy, Manhattan Restaurant draws its inspiration from traditional Italian cuisine, offering visitors delicious risottos, pasta dishes and other gourmet antipasti. For a taste of Italy in your kitchen, Quentin Guillermic, chef de partie for more than 4 years, helps you make this tasty recipe!
In November, we'll be back with the final episode of season 2 of Totalement Toqués. Our gourmet web series will take you on one last culinary journey to the heart of nature in the American National Parks. See you next month!
THE RECIPE:
Ingredients (serves 4)
For the pasta:
• 400 g of durum wheat semolina flour
• 5 whole eggs
For the clams:
• 1 kg of clams
• 2 cloves of garlic
• 7 cl of extra virgin olive oil
• 6 cl of dry white wine
• 20 g of finely chopped flat-leaf parsley
• 1 chili pepper
PROCEDURE:
PREPARING THE SPAGHETTI
• Pour the flour onto the pastry board, place the eggs in the middle and knead it at least 10 minutes to form a ball with the dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
• Cut the dough into individual pieces and add some flour. Once floured, flatten with your hands and run it through a pasta machine on the thickest setting and repeat the process until you get to the thinnest setting then, place the thin dough in the spaghetti compartment.
PREPARING THE CLAMS
• Place the drained clams in a saucepan over high heat. Stir regularly until the shells open. (Note: if the clams do not open during cooking, it is not fit for consumption.)
• Add the chilli, garlic and parsley to the pan and deglaze with dry white wine.
• Set the clams aside while leaving the juice in the pan.
• Cook the spaghetti in a large pot of salted water. Once cooked, add the spaghetti to the pan and allow the pasta to absorb the clam juice. Add clams and sprinkle with fresh parsley before serving!
Buon appetito!
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[@marypoppins4934]

Merci beaucoup pour ce partage 🙏🙏 j'aime beaucoup manger au Manhattan, c'est un super restaurant...👏👍 à bientôt pour d'autres recettes délicieuses 🥰

[@SaijaTuupanenFani1988]

@Disneyland Paris ❤❤❤❤

[@onethreefiveeye]

❤❤❤

[@user-cw9bx7rk1r]

Woow😍😍😍

[@MeryGomezBurgos]

Yummy 😍😍😍😍

[@fruchartthomas]

Pourquoi avoir présenté des tables lumineuse alors qu'il n'y aura pas de projection, ?

[@camilleolislagers3299]

Hello! Can you make a video about the curry from Captain Jack’s please? I would really like to make it as a vegetarian 🫶🏼 Thank you!

[@dunewalks5988]

You forgot to put the ingredients list in English too at the end. Thanks

[@hmaxh33650]

For pasta
- 500 g of durum wheat semolina flour
- 5 eggs
For clams
- 1kg of clams
- 7 cl of olive oil
- 6 cl of dry white wine
- 20 g of parsley
- 1 chili pepper

[@rosskinghorn]

Are those the oysters that sing in the Little Mermaid?

[@charlesturatsinze2525]

😂😂😂👌👌👌👌🫠😋