Stanley Tucci Makes Spaghetti Vongole | Tucci™ by GreenPan™ Exclusively at Williams Sonoma
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- čas přidán 14. 09. 2023
- Actor and cookbook author Stanley Tucci first fell in love with this pasta dish years ago at Sette Moma, a restaurant in New York’s Museum of Modern Art that overlooked the museum’s sculpture garden. “I would often go there to write, as they were kind enough to let me stay at a table for long periods of time and order very little,” Tucci explains. “Without fail, I would have this dish. I loved the way they prepared it: with a touch of fresh tomato and peperoncini.” Tucci recommends seeking out small clams at the fish market, as they are the sweetest.
Find Stanley’s recipe and shop NEW Tucci™ by GreenPan™ Exclusively at Williams Sonoma: bit.ly/3EupL5q
Recipe Link: bit.ly/3ZLMLXl - Jak na to + styl
I definitely can imagine Stanley Tucci playing a very strict and appraised chef at a luxurious cooking academy
I would SO watch that movie!
I appreciate Stanley’s less is more approach. He wants you to taste the principal notes of a dish wo covering everything with cheese.
missing white wine though… a bit too bland
@@bwb4416 Or lemon juice.
Wow is voice sounds exactly the same. I am so happy hes doing better. This guy has brought joy to many people in his own way.
Great vid!! 😊
Thank you for not having cheesey music.
"No cheese. Ever."
Nicely done sir I none the less have to say that the dish is absolutely screaming out for a splash of white wine thank you very much
Love watching you cook.
That looks wonderful! Thank you Stanley! Love your cookware also!❤❤❤❤
Those pots are awesome
We always went to the beach and dug for our quahogs (hard shelled clams) , opened them and saved the juice. Cleaned and chopped the clams , olive oil , garlic , (I add 2 scallions chopped) sautéed, then add some white wine clam broth lots of parsley and let it cook down . Add chopped clams just before you serve it on pasta (linguine) dress with with olive oil. (No cheese)
This works !!!!! And quick to make and very tasty dish! Thank You
A great actor, he couldn't go wrong with this dish.
I love watching his show! Love that pasta ❤
Flawless. Cheers from Italy
The best Spaghetti alla vongeli was in the Bahamas at an Italian restaurant on Grand Island- it was exquisite. It had olive oil, fresh parsley, garlic and clams. It was so fresh, so good - I’ll never forget it. This sounds great too!
I think this dish is the most beautiful in the whole world 😊😊😊❤
Mr. Tucci you should have your own cooking series. You have Seinfeld with the coffee and cars and then there could be you were you make you're dishes for a special guest and then one of you're famous cocktails. Show would be simple just like the food. And you would have guest lined up for these creations ! Good food good drink and great conversations.
I would recommend cooking this dish in an uncoated pan, either aluminum or steel/aluminum. Clams are very hard. Besides a small number of very specific use cases there is no need to use coated cookware, which is essentially disposable in nature.
I think Stanley tucci can't cook for crap even though video quality is super high quality
awesome!
That is delicious love it .
I prefer spaghetti to linguine also. This vid is the perfect length, succinct but informative, cooking vids don't need to be more than 5-6 mins max.
Spaghetti and linguine are two different Critters, Linguini's main feature is that it holds on to the Sauce better, it's always nice to have different pasta shapes on hand depending how you're feeling
I can actually smell it. It looks delicious. I mean really delicious.
in Liguria, I've also had grated bottarga as a topping on this classic dish.
Stanley....I will do this dish alot with mussels but I like to put them on top of the pasta because if the pasta is long it gets caught in the shell...but a really nice instructional cooking video -- make some more movies, you're a brilliant actor
C’est Top !!! 😋
Thanks for the delicious video 👌. I've always wanted to see you cook something 😉. If i cooked this I couldn't resist squeezing lemon all over it. Bon appetite 😋 !
❤🌶️🤓 spaghetti alle vongole 💯😋👍
In his written recipe, Stanley mentions using cornmeal to help purge the clams. Not necessary according to recent sources. Stan sniffs at using linguini versus spaghetti , and he claims the clam sauce will slide off the linguini , presumably because of the shape. Stan made that up , perhaps influenced by the regional popularity of spaghetti from his favorite region in Italy, I.e. the South. Many experts suggest the shape and thickness of linguini improves the sticking and flavoring of this pasta. Finally, I have to mention that in other videos, Stanley looks stunning in his well fitting slacks- as good as Mary Tyler Moore in her capri pants on the Dick Van Dyke show!
There's nothing like garlic, pasta, and cheese!!!! I'm Italian we were weined on pasta!!! I love Pecorino Romano Cheese in a block, eat with red grapes, so good!!! ❤❤..
I grant you the cheese. But no lemon or white wine or fresh black pepper, Stanley? Mama Mia!
From seaside Italy: I may condone with a tiny bit of lemon zest. Never the pepper: you already have the peperoncino which is hot enough, not only that, the two have clashing tastes. White wine... some use it, I prefer not. First, you must use a very good wine not to spoil the dish, and I'd rather drink it... Second, the taste of the wine may cover the taste of those very delicate clam shells (called "lupini", the very best because they are always wild, while the so-called "vongole veraci" are always from farms).
I love pasta vongole it’s so delicious
I love it too but I’ve never made it myself! That has to change this weekend.
Visited W S in Portland in the 2000s. I really liked their selection of items. A customer came and asked the store manager if they Jello molds. To which she stated in the most exaggerated Thurston Howell the 3rd voice, we have nothing to to do with Jello at WS. He looked square eyed and dumb founded, I stepped and asked the Store Manager where the Aspic molds were located to which she directed the two of us to the section. He was happy and I have never been to another WS stored or purchased anything online. Reminds me of golf, golf is not about hitting a ball into a hole along ways away, it is about proving you know more about the etiquette and calling another person out. WS is the same in the food world, for people who do not cook but have the state of the art to look the bit
❤ the video.
This dudes a vibe
Buon appetito!
Very similar to my recipe, but I add at least 1/4 cup of chopped parsley.
Che peccato che non ci siano i sottotitoli in italiano!
I love this guy. I watched his show Searching for Italy on bbc. It was brilliant, he’s brilliant. ❤
So happy Stan is keeping above the bread line courtesy of Williams Sonoma.
Kinda like Marco and Knorr 😆
Hmm "no cheese" I'm going to have to try this and see how it tasts.
😍🎥🤟
When you say "no cheese, ever" it feels as if you're admonishing all of us that do.
That’s interesting because what I heard was, he’s not a fan of putting cheese on this dish. I agree with him. The flavors are delicate and blend together beautifully in your mouth . This is just perfect in its simplicity. Some pasta dishes are complimented with the addition of cheese- just not this one. But really, to each his own 😃 Bon appetite!
@@happycat3399 I was trying to make a comedic reply but something got lost in translation. Howe, I do agree wholeheartedly with your assertion that not all dishes necessitate the addition of cheese.
🎉❤
Pepper chino? what is that?
Being the rulebreaker i am...I still added Cheese
It's actually "alle" not "con", vongole. One of my favorite dishes to eat and make.
Only Stanley Tucci could make something that’ll send me into anaphylactic shock, sexy
what no cheese? ever? it's great seeing stan tucci. i think he was totally baked. damn scratchy clams
Cheese with fish is a definite no-no to Italians.
Mai il formaggio sul Pesce!
No, con il pesce il formaggio mai. 🖐
people who aren't from italy have a bad habit of putting cheese on every italian dish that they make, i notice this is especially true in some restaurants. it's because they don't really know how to cook the dish and just treat it as a paint-by-numbers situation, where the meal is not complete unless they add cheese...
@@Murtagh653Exactly. As someone who doesn't eat cheese, I just see it as lazy or dumb to need to put cheese on everything you eat.
But absolutely not on seafood.
This looks quite under seasoned and under flavoured. I’d suggest adding a bit of a buttery Chardonnay to lift it. For a bit more seasoning, dissolving a single anchovy in the oil (of which there should be more) and perhaps a small amount of tomato. I always get a far more interesting result with these modifications. Another good tip I got was to de-shell half the clams, so you still get the look of the shells but you’re not pulling apart a clam shell every time you want to eat one. What he’s put out there you’ll be surprised how bland it is :(
id like to see a splash of white win in there big tucc man
I love torturing myself with great cooking shows when I'm really hungry
These videos are fantastic. Beautifully shot. But in desperate need of a backing track.
Nope. It’s perfectly perfect just as it is. Highlights the Chef and the dish, no distractions.🫶🏽
People usually add flavorings in lieu of fresh clams.
On the Williams Sonoma website these pots and pans are getting terrible reviews. Read the reviews before buying. Basically they look beautiful but perform terribly.
Thanks bud . I was looking
Looks fine, but isn’t the Italian version very significantly about the white wine sauce …
Advertising the pots.mmm
Mamma Mia, Stanley! You no like-a cheese in your pasta? You break-a my heart! 💔🇮🇹🍝
You don't put cheese on seafood in Italian food. Cardinal sin.
No white wine?
Vongole I thought they
were baby clams?lol
Come 'on Tucci., finish cooking the pasta IN the broth of the cooking vongole [alle Vongole, not "con" vongole!] Kind of surprised at his preparation. Yes! cheese
No salt
Black pepper matters
I agree, I'm not a fan of linguine either.
Use the tree.
Stanley, it’s “alle” vongole not just vongole. Ricordalo. Ciao
We served this and everyone started farting stinkers!
My green pan doesn’t work.
Pretentiousness is unmatched!
It's a pity the vongole have become three times more expensive in about 10 years time.
he's shilling for GreenPan!
No white wine is a strange choice.
White wine adds a little bit of contrast of acidity. I love it, but some people don't like it or just want to taste the pure flavours of the sea . He reduced the recipe to the minimal and I like it, very homemade traditional way. As he said, there are so many variations. Personally, I add the stems of the parsley to the garlic in the vongole to perfume it, and add, as so many Italian chefs do, some water to the vongole to make sure the garlic doesn't get burned before the vongole open, and also, to have more vongole perfumed water to mix with the pasta. But it's all a matter of sensibilities and tastes. If you really want to see Italian recipes, by a chef whose results are always excellent and 100% Italian I reccomend you Max Mariola's chanel.
100% needs a splash of white wine
why no cheese?
Agree! Why no cheese? He does the same thing with pasta & oil/water dish. Some reggiano would be perfect in these dishes.
In Italy we never put cheese on spaghetti alle vongole, as we never eat pizza with pineapple
Pineapple doesn’t belong on pizza. Neither does honey…but just one person’s opinion. But cheese can definitely accompany pasta.
I stopped when I saw you 😊
🧄🌶️🌻🥘🌿🌺🎬🌼
Is this a joke?
Cook pasta (store bought)
Then cook galic and clambs..
Then combine ....
Amazing...
Brother Tucci! I’m surprised if not appalled that (whilst hocking your wares) you didn’t add pasta water to the olio to a.) prevent the garlic from burning and b.) to create the essential emulsion that’s at the base of every truly authentic Italian pasta sauce! c’mon now. I know you gots some pots and pans to sell, but at the expense of cultural authenticity? #hollowpitch
Io non gli avrei giunto dell'olio extra vergine a crudo dopo la cottura. Non va messo.
Useless demonstration. There were multiple truncated actions with barely any instruction. Highly unsatisfactory video.
Never really liked him (forget about what he did in his personal life) but this is just a promo for his Williams Sonoma pots and pans collection. Not a quality guy.
He speaks very arrogantly, cheese would take this to another level...
Not true yes you can add cheese
Wait….no wine in there?
Such a terrible chef. Less is more works, but this is way too minimalistic. He is also playing hte Italian card way too much without cooking this the Italian way. CLASH!