Boaz and Rania were back in the kitchen making a Gemelli Pasta with Clams and Chiles!
we are back in rea’s kitchen I I I I I I
guess I’m a little clammy right now
you’re clammy I’m Terry from those
onions why are you clammy cuz we’ve got
clams over here that’s right and we are
making a wonderful jamell pasta with
clams and I have here some petta and I
have some pruto and you’re slicing some
garlic so slice away okay I went ahead
Boaz and a little bit of olive oil and
The Panetta was diced and I cooked that
to a crisp then I added those beautiful
red onions now I’m going to add all of
your four cloves of garlic to this
beautiful pot go ahead okay one more to
go yep add that in there and one more
opportunity to cut my finger out yeah
please don’t do that so now with these
are sliced not chopped everything this a
little more of a rustic and Hearty Dish
as opposed to last week’s delicate dish
with the vegetables
and here we have here oh look at that
isn’t that wonderful the P we add that
and now just add all of that I’m going
to crank up the heat high as it goes add
a little bit of saffron to this that’s
expensive I know that’s why you only add
a little bit Yeah well I went ahead and
I added all that I had cuz I didn’t have
that much yeah go big go big when you
can Flash out on this one all right so
now we’re going to add some red pepper
yeah red chili flakes the dish is also
called jamell pasta with chilies and
clams okay and there’s the chilies MH
and that’s looking good and now I’m
going to add in some white
wine some chicken stock
mhm and you could use a fish stock if
you wanted but I’m doing chicken stock
on this one okay and now I’m going to
add in the
clam you can put that over there but
there’s more I’m using a Jarred sauce
and it’s a marinara sauce and you want
to do about a cup and a half put that
over
there and the heat’s on high and we have
to put the lid on oh the clams look
really comfortable in there they’re all
just like sign they’re like o so nice
and warm and just like you you know
they’re ultimately going to come out of
their show
oh I stole that from
B I’m going to add just a smidge of salt
put the lid on no need to add pepper
because of the red pepper flakes okay
but the reason we put the lid on is
because this has to come to a boil so
the clams will open all right you ready
I’m ready okay so this has been about 5
minutes
mhm oh wow they’ve all opened up yeah
can you see that yeah that’s wild yeah
now if they don’t open you don’t want to
eat them but you can see this pretty
good now here’s the jamell pasta which I
just love this wonderful sh little
braids yeah they’re pretty and again the
whole idea is that pasta is all Dente
right because you do want to add it to
this now it’s hot yeah so it won’t take
long but the long and the short of it is
what you want to do is allow that to
cook for just another minute or so okay
so the best way to do
this beautiful I want to add a
significant amount of the sauce
because that’s the whole idea
yeah add a little bit of is that parsley
or cilantro That’s Italian parsley feel
like my little Seline how you
do I’m I’m not as Brave yeah don’t burn
your
tongue oh so good really good oh my God
see you next time oh that looks great oh
yeah it does look good and for a copy of
today’s recipe go to Pittsburg tood
live.com we have it posted for you there
we’ll be right