Kenai, AK. Born in Brooklyn NY. Raised on LINY. My italian granpop came to America when he was 20 yrs old. died 1996 at 101 yrs old. he was from sicily. he cooked what you would call poor man's cooking.. everything was so delicius..When I was in highsckool, we were living on LI, so we would all pile in my dad's little blue crysler, sattilite and eat at granpop's house. I used to diet all week cause I knew we were goin to granpop's house. Ya know, he lived in that same apt for 30 freekin yrs. and never spocke a word of english. miss you pops. Millie Z
Such italian dishes warms my heart! Keep posting so we keep enjoying not just your cooking but such a pleasant human being! Keep teaching new generations how to cook from the heart!💛🌻
Quite a number of years ago (a lot of years ago!) I made this dish over a Coleman stove at a campsite near Willapa Bay in Washington State. At the time, it was one of the few unpolluted estuaries in the state and I gathered the clams at low tide. There were oysters there but one was prohibited from taking those as they were escapees from "Oyster farms" (and therefore "belonged" to someone...) but one was allowed to harvest the clams. Local wine and local clams. I live in Ontario, Canada (a LONG way from Willapa Bay) and all of this occurred on a vacation on the "West Coast" with my late wife. As for the wine, I will take an Italian red over a French red any day. Italian reds are there to be enjoyed. French reds are there to be dissected, analyzed, discussed and compared to tobacco, raisins, eggplants, leather, snow-tires and lord only knows what else a pretentious "sommelier" can cobble up!
Oh I agree with you. The same description fits coffee snobs, right down to snow tires essence. I'm 80, loved the smell of coffee just couldn't stand the taste until I tried Nespresso made coffee. I tasted natural sweet taste of good coffee. I'm not as good at wine but I follow the advice Mr. Bianchi gave to me. When cooking with wine it doesn't have to be expensive. Use an Italian wine that you would serve with a meal. It has always worked for me. Love this show. PS. Is there an Italian recipe for scrambled eggs and clams?
Watching from ct. Cento good product We like getting Narragansett bay class, new Bedford mass, Fresh assumptions, Thank you Andrew and friends ,you put out great vids always like your home grown productions.
My wife's uncle had a farm in Douglasville up until the early 2000's. My wife went into labor on the farm and our son was born in the Phoenixville hospital
I dive for bay scallops, it’s tough because on Cape Cod it opens October 1st, but the water is still warm so the sharks are still here, so I have to wait till November, the water is very cold for diving, but I usually end up with about 16 pounds shucked, at the fish stores bay scallops are $38.00 a pound, it’s really worth freezing my butt off to get them. 🇮🇹😎🇮🇹
I love the family dynamics during this cooking video! That’s a dying breed in our culture, more and more. I’ve watched several of your videos. I was intrigued by this one with the whole clams. I do use the chopped clams for recipes , but I Have you never bought the whole clams. When I can get them, I cook fresh clams all the time, but I would be leery that doing them on the stove top like that they would become tough. But I guess they’re not because you’re cooking them! Since I love clams and pasta, I’ll have to pick up a can of whole clams, and try that! And to answer your son’s question, oysters, or clams…. I like oysters, clams, shrimp, crab legs and lobster🤣 but I do love raw oysters! I can’t wait to watch more of your videos!
I've used both. I like the chopped clams myself. I get a little jar of the clam juice. I also put about 2" of Anchovy Paste and mix it in good with the oil and the garlic. And a little zest of the lemon. What is the best is fresh clams and add a can of chopped clams to it! Can never have enough clams.
I was wondering about the clams becoming tough, but I have a few cans on hand and a really good grocer across the street from work, I can try anything.
In southeast Alaska we had the most beautiful clams ever, then the tour ships and their “grey” water being allowed to be dumped into our pristine waters inside the three mile limit has poisoned our beaches. We survived eons on our beaches, at low tide, the table is set. We now buy our clams canned. No PSP in canned clams. I’ve subscribed. He’s too sweet.
Hi Pasquale! I love clams and this is so good because i taste sand in fresh no matter how much i clean them so this is so helpful love your recipes you the man!!!!!
Let the fresh clams rest for an hour in the fridge in a bowl covered with cold salted water (35 grams of salt per liter). Move them around, drain the water, rinse, and repeat the process for another hour. That should get rid of any sand. Discard any clams that are open when fresh, and any that haven't opened when cooked because that means they're not fresh and could be toxic.
We live at the beach and have fresh clams all the time. When i make this I do a quick strain of the juice, then put the clams back in, it helps, the other thing we do is let them stay in the fridge for 24 hours, they purge themselves and you have less. My mother in law was from italy, she swore to put corn meal over them…
@@joehowarth8093 thank you I will try again soon I love spaghetti with clams . A bit of a debate every time as I like white sauce and hubby likes red lol
Thank you Pasquale for a great way to prepare canned clams, when we can’t find fresh in shell. Can’t wait to try this recipe and bring back my memories of Summers on the beach of Lido di Classe on the Adriatic. Cin Cin Chef!
Gm from NC, this is me of my favorite dishes, my MIL used to add some anchovies at times for a different flavor. I am going to make this tonight for dinner, you got me hungry for it. Thx for sharing Pasquale😄
For those wondering , sepia is squid in English. What he is describing is the quill inside the main body of the quid and it seems they would remove this and hang it on the gate where the birds would come and clean their beaks with it. Enjoyed the old world style video, brings me back to my grandparents whom I will always miss. Cin-cin!
My go to quick meal for years! I also use on can of the minced clams besides whole-and mushrooms green peppers and black olives before putting in clams -delicious recipe
Just stumbled upon your channel… love love spaghetti with clams in wine sauce.. never added spicy pepper though- will try next time. Thank you Chef Pascale and son!🙌 cin cin🍷
Watching from Florida USA. Grandpa is so adorable! Italian food is my favorite! I am going to make this tonight….I have all the ingredients. Looks so yummy! I am a new subbie!
Thank you for teaching me this. I love linguine and clams but hardly ever see a restaurant that serves it. I live in New Mexico so there aren’t very many authentic Italian restaurants here.
Grandma from KS always looking for good authentic pasta , very charming cook and I will be making this it looks lovely. Always nice to see such passion for cooking great home cooked food. Lol my grand daughters name is Ava , good luck with your videos and may your family stay blessed.
Kenai, AK. Born in Brooklyn NY. Raised on LINY. My italian granpop came to America when he was 20 yrs old. died 1996 at 101 yrs old. he was from sicily. he cooked what you would call poor man's cooking.. everything was so delicius..When I was in highsckool, we were living on LI, so we would all pile in my dad's little blue crysler, sattilite and eat at granpop's house. I used to diet all week cause I knew we were goin to granpop's house. Ya know, he lived in that same apt for 30 freekin yrs. and never spocke a word of english. miss you pops. Millie Z
1/2 bottle of wine in twenty minutes--you are a true Italian!
Now, isn't he just so precious. Love your recipe.
He is! He and Chef Pierre!
Have you seen his video where he is trying to pronounce Worcestershire ?.
@@davidn8759 yes. So funny !!
Hilo Hawai
Texas, loving him!!’❤
Such italian dishes warms my heart! Keep posting so we keep enjoying not just your cooking but such a pleasant human being!
Keep teaching new generations how to cook from the heart!💛🌻
Cooking clams that long makes tough
they sell no feicking canned clams in Italy!
@@toshikomcmillin3805 I think he had them in the pan just long enough to heat through. But that's a good warning, to not overcook them.
I love this guy. He reminds me so much of my dad.
Quite a number of years ago (a lot of years ago!) I made this dish over a Coleman stove at a campsite near Willapa Bay in Washington State. At the time, it was one of the few unpolluted estuaries in the state and I gathered the clams at low tide. There were oysters there but one was prohibited from taking those as they were escapees from "Oyster farms" (and therefore "belonged" to someone...) but one was allowed to harvest the clams. Local wine and local clams. I live in Ontario, Canada (a LONG way from Willapa Bay) and all of this occurred on a vacation on the "West Coast" with my late wife. As for the wine, I will take an Italian red over a French red any day. Italian reds are there to be enjoyed. French reds are there to be dissected, analyzed, discussed and compared to tobacco, raisins, eggplants, leather, snow-tires and lord only knows what else a pretentious "sommelier" can cobble up!
Oh I agree with you. The same description fits coffee snobs, right down to snow tires essence. I'm 80, loved the smell of coffee just couldn't stand the taste until I tried Nespresso made coffee. I tasted natural sweet taste of good coffee. I'm not as good at wine but I follow the advice Mr. Bianchi gave to me. When cooking with wine it doesn't have to be expensive. Use an Italian wine that you would serve with a meal. It has always worked for me. Love this show. PS. Is there an Italian recipe for scrambled eggs and clams?
He cooks like my Mom and Grandmother did! He's adorable! Love watching and listening to him talk!❤
God Bless
Appreciate you showing us how to make a yummy dish using canned food. The best part, the longest part of the process was cooking the pasta. Fantastic!
I use Cento canned clams all the time and overall love their products, great quality. And I love DeCecco pasta too. A delicious dish.
Watching from ct. Cento good product
We like getting Narragansett bay class, new Bedford mass,
Fresh assumptions,
Thank you Andrew and friends ,you put out great vids always like your home grown productions.
Where can I buy the clams
You can have DeCecco I ate them fifty years ago and I still like San Giorgio , been eating them for seventy eight years.
I love this guy. Personality and recipes. All amazing.
Love your recipes and your sense of humor. Love Italian culture ❤
I'm watching from Douglassville, Berks County PA. Cento, my favorite company for Italian groceries.
My wife's uncle had a farm in Douglasville up until the early 2000's. My wife went into labor on the farm and our son was born in the Phoenixville hospital
Thank you for sharing your Spaghetti with canned clams. I can't eat those hot peppers but I love all your recipes. CinCin Chef!
Thanks for the recipe, Papa Pasquale! I’ve been craving this! Much love from Illinois! 😋😋😋❤️❤️❤️
Thank you for this recipe. I LOVE white clam sauce and this is a really simple recipe, can't wait to try it.
Hello from Hartwell, Georgia USA!
I dive for bay scallops, it’s tough because on Cape Cod it opens October 1st, but the water is still warm so the sharks are still here, so I have to wait till November, the water is very cold for diving, but I usually end up with about 16 pounds shucked, at the fish stores bay scallops are $38.00 a pound, it’s really worth freezing my butt off to get them.
🇮🇹😎🇮🇹
He is absolutely adorable. Want to take him home with me. Good recipe too.😊
WRching from Raleigh, NC. Salute. Thank you Sir and God Bless You. David
You are my new go to for Italian recipes
You remind me of my grandparents
Miss them
You are the man now!!!!❤
My 2nd time seeing this recipe. Bought my clams today. Love this guy! 29 Palms CA
My dear Chef if not for you, my husband would not experience the Gourmet seafood meals I have learned from you. Thank you..Thank you !!!!
same here,been watching him 10 yrs!
I feel like i am watching my father cook.....it is so nice to watch and the recipe is divine🥰 Thanks for the memories!
watching from a small village near trier, germany! great recipe, love the whole mediterranian kitchen so much (garliiiiic
Waiting from Atlanta GA
Wonderful to see a man with skills and enjoying wine while he cooks !!!
I love the family dynamics during this cooking video! That’s a dying breed in our culture, more and more. I’ve watched several of your videos. I was intrigued by this one with the whole clams. I do use the chopped clams for recipes , but I
Have you never bought the whole clams. When I can get them, I cook fresh clams all the time, but I would be leery that doing them on the stove top like that they would become tough. But I guess they’re not because you’re cooking them! Since I love clams and pasta, I’ll have to pick up a can of whole clams, and try that! And to answer your son’s question, oysters, or clams…. I like oysters, clams, shrimp, crab legs and lobster🤣 but I do love raw oysters! I can’t wait to watch more of your videos!
I've used both. I like the chopped clams myself. I get a little jar of the clam juice. I also put about 2" of Anchovy Paste and mix it in good with the oil and the garlic. And a little zest of the lemon. What is the best is fresh clams and add a can of chopped clams to it! Can never have enough clams.
I was wondering about the clams becoming tough, but I have a few cans on hand and a really good grocer across the street from work, I can try anything.
I heat the liquids and any herbs first then stir in clams at end to keep them from getting rubbery.
Da uno Italiano Americano al’ un altro. Grazie per il ricetto. Di Minneapolis.
In southeast Alaska we had the most beautiful clams ever, then the tour ships and their “grey” water being allowed to be dumped into our pristine waters inside the three mile limit has poisoned our beaches. We survived eons on our beaches, at low tide, the table is set. We now buy our clams canned. No PSP in canned clams. I’ve subscribed. He’s too sweet.
Thank you for demonstrating your recipe with canned clams. You were thinking of cuttlefish and their cuttlebone that birds like so much .
My first time seeing you! I will make this soon! Love the show
Hi Pasquale! I love clams and this is so good because i taste sand in fresh no matter how much i clean them so this is so helpful love your recipes you the man!!!!!
Let the fresh clams rest for an hour in the fridge in a bowl covered with cold salted water (35 grams of salt per liter). Move them around, drain the water, rinse, and repeat the process for another hour. That should get rid of any sand. Discard any clams that are open when fresh, and any that haven't opened when cooked because that means they're not fresh and could be toxic.
We live at the beach and have fresh clams all the time. When i make this I do a quick strain of the juice, then put the clams back in, it helps, the other thing we do is let them stay in the fridge for 24 hours, they purge themselves and you have less. My mother in law was from italy, she swore to put corn meal over them…
@@joehowarth8093 thank you I will try again soon I love spaghetti with clams . A bit of a debate every time as I like white sauce and hubby likes red lol
Perfectly timed... thanks.
I’m from Boston area. Love the Italian recipes
UP of Northern Michigan. One mile across St Mary's River from Ontario, Canada. Thanks for the show!
Thank you for making this dish! Love it! You are an amazing man to learn from!
ciao Pasquale, you are making one of my late father's favorite dishes to cook for us when we were kids. Love pasta with clams.
Easy and delicious!!!
Molte bene.
Wow, what a beautiful soul!
Hello from Torrington Connecticut. Love this, thank you for sharing. God bless 🙏🏻
Thank-You 😊😊😊
Portland, Oregon
Sacramento California 😊 thank you so much for your video. I am enjoying it very much.
Thank you for posting this beautiful recipe!
Where is the recipe posted?
From Kansas! I love this recipe! Thank you!
Thanks from Nova Scotia Canada
love him and every thing he cooks
I love stuffed calms. Thanks so much for sharing Pasquale another great video.😊I live close to Naples Fl. Lol
Thank you Pasquale for a great way to prepare canned clams, when we can’t find fresh in shell. Can’t wait to try this recipe and bring back my memories of Summers on the beach of Lido di Classe on the Adriatic. Cin Cin Chef!
Delicious thank you, from St Pete. FL ✌️💛🌹 chow bella 🥰
Greetings from the Great Northwest.. near Tacoma, Wa
Enjoying your show!
So good...grazie!
Vista, ca. love to watch. I’ve been thinking about making a dish like this. Perfect! Thank you
thanks guys love your show
Bravo! so simple!
Ty for sharing firsts. Time watching your video enjoyed and plan on making this dish God Bless from IN ❤
How sweet this video is reminds me of my Italian grandpas I’m watching from Arizona
Love this channel! I always buy the Snow minced clams when I make this recipe. I will try the Cento whole clams next time!
Superb cooking! From Hudson. Florida
I especially love you keep your cooking real like me regular home cooks so cool!!!!
Love this. From Australia.
Love his accent. ❤❤❤❤. Makes me feel warm and cozy.
I love this dish, reminds me of a dear friend who liked to cook it. Thank you!
That looks good! I'm going to try it! Thanks!
Love Italian people and their culture/cooking!
Tuning in from Malta! Love his moves in the kitchen, he really knows how to cook!
Gm from NC, this is me of my favorite dishes, my MIL used to add some anchovies at times for a different flavor. I am going to make this tonight for dinner, you got me hungry for it. Thx for sharing Pasquale😄
For those wondering , sepia is squid in English. What he is describing is the quill inside the main body of the quid and it seems they would remove this and hang it on the gate where the birds would come and clean their beaks with it.
Enjoyed the old world style video, brings me back to my grandparents whom I will always miss. Cin-cin!
He's adorable. Tuning in from Florida.
Watching from lynnfield , MA, ! Enjoy all your recipes and you’re adorable sense of humor
Thank you so much for this recipe❤ from FL you can cook! I miss linguine and clams from up north.
Time well spent; enjoyable.
My go to quick meal for years! I also use on can of the minced clams besides whole-and mushrooms green peppers and black olives before putting in clams -delicious recipe
CT.
Thanks for posting. ❤️
Thanks for the recipe. Looking from Chesapeake Virginia.🙏🏽❤️
love him!
Thank you, new subscriber today. Looks yummy !❤
I want to try this dish! Looks perfecto. Graci.
Bravo God bless!
San Pedro California, love the man, he is s delight.
Looks delicious and so simple
Enjoying you from California ❤
Greetings from San Diego ☔️…BRAVO!
Just stumbled upon your channel… love love spaghetti with clams in wine sauce.. never added spicy pepper though- will try next time. Thank you Chef Pascale and son!🙌 cin cin🍷
Pasquale, you are adorable and a very good chef. I will make this recipe.
Ed from Clovis, Ca. Molto grazie Pasquale
He got me at hello! ❤ excellent tutorial!
Graci! Central Valley California USA
Watching from Florida USA. Grandpa is so adorable! Italian food is my favorite! I am going to make this tonight….I have all the ingredients. Looks so yummy! I am a new subbie!
Thank you for teaching me this. I love linguine and clams but hardly ever see a restaurant that serves it. I live in New Mexico so there aren’t very many authentic Italian restaurants here.
My mother used to make this for my birthday.🎉
Love all you recetas
Im juan from new jersey i love all you recip
What a great video. Im definitely going to try this dish and follow your channel
Grandma from KS always looking for good authentic pasta , very charming cook and I will be making this it looks lovely. Always nice to see such passion for cooking great home cooked food. Lol my grand daughters name is Ava , good luck with your videos and may your family stay blessed.
First time Mount Vernon Ohio got to try this
Mr. Sciarappa, I would love to enjoy your great meals. You are an artist
I love that every now and then
Nice précepte thanke you
Thank you!
Looks good And quick and easy. Good for when you get company for dinner unexpectedly
I love all your food, # 1 fan of you.
I love all your recipes ❤😊
This guy used to have a cooking show on tv in the 90s,Hes still entertaining to watch.Enjoys his craft
I used to watch him on tv!I don't think he is the same chef.😢
@@auraterry3548 Im sure he is thw same guy,just 30 years older.Same build,voice,habits,ect