how to make PERFECT SPAGHETTI ALLE VONGOLE (spaghetti with clams)

[@fantolaus]

OMG this is PERFECTION, you can't barely imagine how I feel relieved (as an italian) watching your cooking videos of italian recipes: it gives me the hope that one day everyone will understand that in italian cooking the more simple the recipe, the more flavoury the taste.... HATS OFF, BUT NO CHEESE AT ALL WITH FISH!

[@robyroby162]

Why? A small amount of cheese will not overpower the fish.

[@matteopozzi9245]

@@robyroby162 I would say it's not really about overpowering the fish, it's just that fish and cheese don't go together, like meat and fish.

[@robyroby162]

@@matteopozzi9245 But why? There should be a reason

[@matteopozzi9245]

@@robyroby162 The reason is simpe: you taste them and you notice they have no business in being mixed, in the same way you don't dip biscuits in beer or you don't salt a banana.

[@robyroby162]

@@matteopozzi9245 But a little parmesan is tasty, while biscuits in beer and salt on a banana are disgusting.

[@Daniela-wg9nz]

L'unico straniero su youtube che in generale non distrugge la cucina italiana. Bravo. I like it.

[@riccardomrocco]

Sono d'accordo, peccato per l'assurda quantità di aglio che usa

[@Daniela-wg9nz]

@@riccardomrocco Vero, mi domando se la varietà che usano in America non sia meno forte della nostra, perché tutti ne usano davvero tanto.

[@LozDan]

@@Daniela-wg9nz stavo per scrivere la stessa cosa. Con una quantità del genere di aglio non potrei uscire di casa per una settimana

[@laurar.durban3696]

@@Daniela-wg9nz - Tutto quell'aglio affettato toglie sapore alle vongole che, non essendo dei nostri mari, di sapore ne hanno già poco... Eh, ma è dura a farglielo capire...

[@Kamaleont]

@@riccardomrocco hanno i vampiri in america

[@SlyJohn]

You know this guy is legit when italians are approving in the comments

[@MrPoznano]

yuo, I'm italian and this is probably my favourite pasta. Gotta say it's spot on. real good

[@Nierlock]

Wonder if he plays RDR too. You’re a cooking enthusiast too John? Real renaissance man lol

[@euro20049]

Must say, I really appreciate your recipes because they're simple and not rocket science recipes like these other chefs make. Yet you make it entertaining, good edits, graphics, music and good instructions. And pretty much all of your pasta recipes have been very authentic which I like. Keep it up bro!

[@NOTANOTHERCOOKINGSHOW]

Thank you so much!

[@JMacsAmateurKitchen]

Dude I noticed you have way less cuts while you’re talking now during the video! You’re making so much freakin progress man I love it!!!!! Total INSPIRATION!!!!!!

[@gabrieljones1851]

fewer

[@parabel5437]

@@gabrieljones1851 hold on there mate. i thought brienne killed you in winterfell?

[@Saulvdz]

@@gabrieljones1851 shut up Stannis

[@claytonkendrick3285]

Man, ive got to tell you i truly think this is the best cooking channel on the tube. Ive struggled to find dishes that my wife and kids enjoy as much as i do, but these simple pasta dishes have really been a hit and have given me quite a few ideas. Keep on doing your thing, you are appreciated!

[@MalRome]

Possibly my favorite pasta dish of ALL time. Wonderfully done.

[@MichaelHsueh19]

Excellent, I love how this riffs on the alio e oglio. I also really appreciate the abbreviated summaries at the beginning of the video, makes it really easy to reference when I forget something without having to watch the whole video again. Keep up the good work man, you're doing great.

[@thatdudecancook]

Hell yeah!! I'm just imagining Aglio e olio with the flavor of clams!! definitely making this next time I find some clams out in the world

[@emmasgoodies]

That intro is AMAZING!!!!

[@NOTANOTHERCOOKINGSHOW]

Thanks Emma! 😊

[@GetCooking]

Totally agree Molto Figo Steve

[@beckettkashton5232]

you all prolly dont give a damn but does anyone know a way to log back into an instagram account..? I somehow forgot the login password. I love any assistance you can give me

[@romeocruz5495]

@Beckett Kashton Instablaster :)

[@sonjunsay5195]

Wow, you got sponsor now. Congrats! I always love the way you cook and how you present it. Keep it up! Cheers from the Philippines! :)

[@paolabacchilega7789]

As all the Italians here, I really like your content, and this is the real spaghetti alle vongole! The only thing I've noticed is American clamps are huge compared to the Italian ones and you add waaaay more garlic than what we're used to here in Italy but I think, since you've grown up as an Italian-American, is what you're used to so fair enough, to each them own! Also, I recommended your channel to a friend of mine that lives upstate so she can also try to make these recipes following advices from someone that knows what's easy to find in her area:)

[@cisium1184]

I think it has something to do with the colder water in North America vs. the Mediterranean. Clams grow bigger in colder water (although they will die if it gets below a threshold temp for too long).

[@Dcfillmore1]

You are the best cooking channel on youtube ! can’t wait till you reach 1M followers as you deserve it

[@allavery5206]

So far, of all the recipes, yours is the absolute best! Thank you!!!

[@monizdm]

My father used to make steamed clams when we were growing up. His trick to clean them thoroughly was to soak them in water with some corn meal. They clean themselves out pretty well.

[@JasmineBeyhum]

Great presentation, great music. Enjoyed watching and the meal was phenomenal

[@nancysamsel4882]

I love you. I've been cooking with your recipes this whole holiday season. Trust me, I never comment on a thing on here - until you. Every recipe has turned out perfectly! Thank you.

[@nancysamsel4882]

Yup..an Italian! Better than my mom's cooking! Thanks again!!!!

[@troylambert681]

We made this for dinner tonight. Very tasty, my son really enjoyed it. I added chopped cherry tomatoes when cooking the clams for an extra flavor. Thank you.

[@jamo3976]

every time I make this it brings the house down. Taking the clams out immediately is perfect. Thank you!!

[@deputy3690]

Stephen is one of the best chefs on KZbin in my opinion.

[@Aldocello1]

You're opening statement is spot on . I try to help my friends understand , when you hear about or eating recipes/dishes , there's a difference from " classic" and " authentic " . A lot of classic are recipes created in America and even though many are good , the Authentic are the Italian routes of the dish . Also when I make dishes Ill hear this is different than what Ive had , and I again try to explain to them although there's a basic recipe so to speak , every Italian family / region have there own way of preparing, and that's why they see so many different recipes , even more so , makes Italian food the best in the world .....

[@antoniob.9396]

Congrats, perfectly executed, and YES...you eat it the way you like it. Greetings from Umbria in Italy.

[@GRANTTRAUBable]

Always a pleasure to watch your vids to learn a new recipe. Trying clams for the first time tonight!

[@maccodifavole]

You are one of the few Americans that cooks EXACTLY like an italian would. Greets from sicily, keep it up xxx

[@celiema575]

I love your videos!! They're easy to follow for a college student like me:,) can't wait for this channel to blow up

[@ioannismetaxas4621]

Good description. More detailed presentation than the others I saw on youtube.

[@yoloman544]

I'm happy you got a sponsor, congratulations! Keep up the good work!

[@pompeomagno5916]

Another classic from NACS, very well done as usual... This is one of those dishes that I (and many of my friends) use as a test when trying a new restaurant or trattoria here in Italy. Not so simple as it seems, they do it good, there's a chance the other dishes are also good. Actually, we use a different kind of clams, the "vongola verace", about half the size, and "lupini", even smaller but a bit more tasty. To ensure a better clearing of the grit, you can leave the clams in water and salt for a longer time, even a couple of hours. Buon appetito!

[@milk-it]

I absolutely love this dish. It's simplicity makes it so tasty!

[@NikhilKumar-cy9eb]

I tried this recipe at home for the first time today and it was so delicious and authentic. Thank you - you are an amazing Chef and thanks for sharing

[@mikelentz3726]

This is my favorite pasta dish. Though, I’m picky where I order it out depending on the restaurant. Few ingredients but like the best traditional pasta recipes require some technical ability and attention. Without a doubt you have the best tutorial for how to do this. No fussing about just right into it and like when you explain why you do something a certain way vs not.

[@SorrentoShore]

Making this dish tomorrow night for a friend, I've made variations but wanted to brush up and really bring my game up for my preparation tomorrow.... I think I've watched 20 different videos on KZbin from famous chefs people in Italy and literally; Not Another Cooking Show's version here is the standout this is exactly what I'm going to do for my best friend tomorrow night thank you you're an awesome cook straightforward fun to watch great music. Cheers! (100%🇮🇹 ova-he')🌶️

[@bstrouble]

Thank you for this! I made this for my family the other night along with your garlic bread recipe & it was so good! I just started cooking so I appreciate people like you who put out these type of videos & recipes.

[@fillupthesky]

simplicity at its finest. great job as always ☺️

[@abm10010]

I’ve only been to Italy once, probably around 2003. I was 12. I always enjoyed seafood but for whatever reason I ordered spaghetti alle vongole, and every restaurant my dad and I went to I ordered this dish. I couldn’t get enough. Here on the east coast most pizza places have ‘linguine with clam sauce’ on the menu and well, that’s what it is. Great recipe this looked similar to what I had when I was young! Favorited the video

[@asiaoharasbutterflies9425]

Juice from lemon wedge upon serving is nice too if you prefer. 👍

[@Elektero]

no ,lemon is going to completely destroy the balance of the dish.

[@gtabraham3454]

@@Elektero fresh lemon juice clams and olive oil definitely work. Throwing fresh parsley with it and I think it totally works.

[@gtabraham3454]

@@Elektero in moderation of course, you wouldn't want to squeeze half a lemon on your portion 🤗

[@laurar.durban3696]

Of course, everybody knows that lemon and wine stick well together...

[@Director-M]

Those are some beautiful clams. Love your content!

[@pierrelarocque3214]

Great execution of the recipe, great video. Perfetto.

[@MatthewLiao]

Can I just say that I only started following your channel last week and I've been watching all your Italian dishes and just loved your style with your videos. Also just made this dish and it is out of the world! Definitely the best pasta dish I've made thus far. Thanks Stephen!

[@ShinyStarShy]

wow same

[@SauceStache]

So this is Monica's favorite dish.... there is a legit Italian place near us we go to probably every other week! hahah This looked really great!

[@professorbooty0311]

my grandfather makes this legit like 3 times a month probably. honestly probably one of my favorite things hes ever cooked. i cant believe ive never tried this but i feel like a drizzle of lemon juice would work real good after plating

[@ofirsalinas2515]

I love your videos, this one is awesome, keep up the good work

[@irfy86]

Authentic and just simply good content easily consumed by us mere home cooks

[@talon769]

Well I know what I'm making this Saturday!! Awesome video!

[@sandrogrima]

have eaten and made this dish for years...I felt my results were good but lacklustre until a chef from Sicily turned me onto Colatura di alici (Italian fish sauce). try it!

[@komalpreetbrar7740]

sandrogrima how do you use the Colatura di alici (Italian fish sauce) in this recipe?

[@sandrogrima]

Komalpreet Brar I add 1 tsp of Colatura per portion in the last minute of tossing in the skillet. You can adjust the amount to taste. Colatura is quite salty so you must account for that in the overall recipe.

[@komalpreetbrar7740]

sandrogrima thank you for responding! I’ll definitely have to try it out!

[@jeffreycooley2032]

I always love his works, but this especially.

[@mariodistefano6327]

Veramente Bravo!!! Congrats!! Try the same recipe just by addin 3-4 small tomatoes Ciliegino.

[@eljsii]

YES

[@teamflowerninja]

One of my favorite pasta dishes of all time!

[@realcorkdan]

looks amazing… so simple and savory

[@danieldelima5205]

Awesome work! Your videos keep getting better and better.

[@josephmansr4068]

I’ve made this dish and it was absolutely delicious thanks for sharing with your friends on KZbin

[@nicolasmarvuglia9116]

Love it!! Very traditional, keep it up man. Support from 🇮🇹

[@giacomodigioia9172]

Congrats from italy man, perfect

[@Thoughtsareclouds]

Love this recipe! Extra tip: I saw a Japanese chef’s version of this recipe where he uses less wine and more water and a dash of fish sauce to give it a deeper seafood flavor. You could also use anchovies instead of fish sauce.

[@davehowell1757]

Another winner. Keep up the good work. You've inspired me to cook more and help my wife in the kitchen, whether it's cooking or cleaning dishes. We're both having a really good time with it. Thanks for what you're doing.

[@sealinatophat]

Been looking forward to this video all week!

[@littlehoss100]

Love this guy. Recipes are dead on.

[@jeffreytang567]

Thank you, Thank you, Thank you for making actual Italian recipes! Love your content, super straight forward and easy to follow

[@alicehagan3251]

Your presentation is beautiful as always Steve! Thanks for sharing...

[@nickgreen5369]

Best chef out there far as I’m concerned

[@vkiperman]

The food styling on this channel? Top notch!

[@itfc1959]

Greetings from the UK. Just jumped in. Love the shows so far, and I can't wait to try THIS one

[@jimmycapp29]

My favorite dish to make. My favorite dish to eat. You knocked it out of the park! Well done!

[@peniparker1358]

Your channel need more attention bro, your cooking skill is inspire me very much

[@Atron84]

Made this on sunday and was perfect. Thank you

[@etricflame1716]

dude 85k, that's actually insane. I am glad your channel is rising.

[@cwchinwei]

It's 425k now!

[@cwchinwei]

Can't believe it grew five times in a year ^_^

[@connieannemcentee1892]

Pasta with white clam sauce is definitely my favorite pasta dish!

[@Iamllumash]

Loved it can't wait to make it.. I will add some butter though.. So thanks for showing a nice delicious simple classic

[@TheRealMuneer]

Thank you so much !! I’ll do it tomorrow for dinner. Much love from Saudi arabia ♥️

[@esmith1225]

The music reminded me of the record scratching in the movie Juice. Also, the food looked awesome as usual. Congrats on the significant momentum and growth Steve. Keep it going.

[@lennynardi7713]

Really like your cooking bro!

[@danielgrinemaer8415]

I think that's the first sponsored video I saw from you. Super happy for you!

[@hobomalobo]

I must say that, lamely, I hadn't ever thought to remove the clams from shell, whilst the pasta cooks, before serving. I just made this for dinner and it was so much easier than doing it whilst eating. Plus it's way easier to stir the pasta through the sauce without the shells, gee whizz. Never again. Thanks bro, these videos of yours are really helpful

[@goutambhola5646]

As much as the recipe is good. Best part is the plating on the board. Great original idea. Keep up the good job.

[@martinbuckenmaier4372]

I totally agree. I post every dish I make on facebook. And lately I've adapted the idea and present my weekend cooking results on a board rather than a plate. And I must say they look a lot better :)

[@akinigiri]

My mom (Spanish) makes this! Bianco all the way. Wonder where she learned how to make it. Now it’s my turn to learn yours and my mom’s! Should be very similar tho. Thanks!

[@George-ey5bb]

Great episode as always my man

[@sharona6319]

LOVE YOUR SHOW!

[@steve051968]

FINALLY!!!! Someone who makes this simple dish the way it’s supposed to be made! Italian restaurants in the US destroy this! None do it the way it’s supposed to be done. Just wish we could get vongole in the US

[@louisepetrilli6130]

It doesn’t get better then this I love you i you are wonderful Thank you a million time

[@carolineorner]

Thank you Steven for this video At one time I dated a young man who was born in Italy and he used to make this dish. I have forgotten how he did it so thank you so much this is exactly the way he used to do it. I am so excited to try this. Thank you 👍❤️

[@gittevogelbein8259]

My favourite recipe of all times😋😋😋😋

[@MRBLITZTV]

Simple and plain tutorial. Thank you. Beat is dope too!!

[@alagos1976]

Gracias por tu receta, la replicaremos , saludos desde Chile

[@MusicalTheatre1011]

Made this last night. Fabulous. And best of all the clams were tender not rubber.

[@useful_mike]

There is no other channel I'm subbed to, that I watch as soon as a video is uploaded.

[@tamib6222]

Ohhhh drooling 😍 can't wait to make this!!

[@88Rickster88]

I do mine a little different. I don’t cook the garlic and chilli flakes together with the clams. I steam the clams with white wine and fresh thyme. The herb makes a real difference. I don’t add salt in the pasta water because I use anchovies and capers together with my chilli flakes and garlic. I finish it off with lemon rind and some lemon juice (about one quarter of a lemon). Try it out makes a big difference

[@benjaminigna3217]

I find that the clams don't open up because they don't want to share their flavor. They can be pretty shellfish sometimes.

[@franchezkakannna4589]

hahaha nice

[@eriksstudioofhighqualityvi8516]

BRO I just violently jerked in my chair when I checked how many views all your videos get. I was sold for a solid month that you were rocking much higher numbers than you actually are. Amazed by your production quality and can’t wait to see your growth!!

[@candyce6233]

MAGNAFIQUE!!! 😗👌🏼 love clams! Love this dish. Gotta get the ingredients together ASAP.

[@jelmerrrrrrs]

Just made this pasta, and it was one of the best I ate in my entire life 😍 Grazzie mille for the recipe!

[@atd7614]

So happy I found ur channel!

[@shelleyscloud3651]

Pretty much my fav thing in the world.

[@kennethwu115]

Beautiful dish

[@carpediem5232]

If you can't get enough starch in your pasta water to thicken the sauce, I found that a pinch of potato starch can help. But you have to be careful not to add too much as the sauce can get gloopy very quickly. It isn't traditional at all and shouldn't be necessary in most cases but is a nice backup to have. I prefer to potato starch as it has no flavor compared to corn starch for example and has a smoother mouthfeel.

[@FreemanPresson]

This will sound silly to some, but this is better with linguine 😎 Great preparation!

[@blanchecoconuts9941]

❤❤❤❤❤❤❤❤❤❤your recipes and video of pasta bella e buona.

[@yororo0820]

HOW AM I ONLY FINDING YOUR CHANNEL NOW??? Gosh I love your videos

[@usafan96soren20]

I think aglio e olio is a poor man version of spaghetti alle vongole. I put anchovies instead of salt and a lemon wedge (the rest is the same as you). As always much love from Italy ❤️ keep killing it Steve!

[@Alistoriv]

Definitely! I've heard spaghetti aglio e olio called spaghetti alle vongole fujute (spaghetti with escaped clams)

[@geo6408]

you are THE man ! great pasta, execution and video. How about a version with true vongole (the smaller ones, not the big clams)