Join me in this special episode on Linguini Clam Sauce, where I’ll be shaking things up by preparing this beloved dish in two ways – the traditional Italian and a unique French twist. With simple ingredients and expert techniques, both versions promise magic on a plate. Discover the secrets to perfecting this seafood pasta and find out which style wins the taste test. Don’t forget to like, subscribe, and ring the bell! I am eager to read your comments!
RECIPE LINK: https://chefjeanpierre.com/recipes/pasta/pasta-with-clam-sauce/
————————————————
Join this channel to get access to perks:
https://www.youtube.com/channel/UCLGNeElk4sNgzUrZr0c9krA/join
————————————————
PRODUCTS USED BY CHEF:
❤️ Bamboo Spatula: https://chefjp-com.3dcartstores.com/Bamboo-Spatula_p_1255.html
❤️ Stainless Steel Tongs: https://chefjp-com.3dcartstores.com/search.asp?keyword=tongs
❤️ Garlic Olive Oil: https://chefjp-com.3dcartstores.com/Garlic-Olive-Oil_p_446.html
❤️ Stainless Steel Stainer: https://chefjp-com.3dcartstores.com/search.asp?keyword=strainer
❤️ Stainless Steel Chinois: https://chefjp-com.3dcartstores.com/Stainless-Steel-Chinois_p_789.html
❤️ Stainless Steel Ladle: https://chefjp-com.3dcartstores.com/Ladle–Stainless-Steel_p_806.html
❤️ Wusthof Chef’s Knife: https://chefjp-com.3dcartstores.com/search.asp?keyword=chef%27s+Knife
❤️ Zester: https://chefjp-com.3dcartstores.com/Premium-Series–Zester_p_1241.html
❤️ Demeyere Reduction / Saucier Pan: https://chefjp-com.3dcartstores.com/Stainless-Steel-Reduction-Saucier-Pan_p_28.html
❤️ Digital In Oven Thermometer: https://chefjp-com.3dcartstores.com/Digital-In-Oven-Thermometer_p_653.html
❤️ Instant Read Thermometer: https://chefjp-com.3dcartstores.com/Stable-Instant-Read-Thermometer_p_652.html
❤️ Laser Thermometer: https://chefjp-com.3dcartstores.com/Infrared-Laser-Thermometer_p_564.html
❤️ Silicone Spatulas Set of 3: https://chefjp-com.3dcartstores.com/Silicone-Spatulas-Stainless-Steel-Set-of-3_p_1219.html
❤️ Silicone Baking Mat: https://chefjp-com.3dcartstores.com/search.asp?keyword=Silicone+Baking+Mat
❤️ Scrapper / Chopper: https://chefjp-com.3dcartstores.com/Scraper-Chopper_p_682.html
————————————————
✴️CHICKEN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdD1f1nGeAW4nhG2nejyGpO
✴️PORK RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgc54RD1rV6j35eGjvZHCC6B
✴️LAMB RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgekvoojQbiOKVJnOHaG5Rxe
✴️SEAFOOD RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge6lqVl_gsV55cPcYy8Piu7
✴️BREAKFAST RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfyYRp4Jksr3wNoqyrypKug
✴️VEGETERIAN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfgCrlEBswcT6gQddxnt1Zf
✴️DESSERT RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfypxXnytUv2xPepVi64lxo
✴️APPETIZER RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge7-OVxNjxWks6INZ4qvO74
✴️ONYO RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgcFJp2U7lYfkBvrO3pYWkMt
✴️PASTA RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdUqroA9jB0IlFDullu0oqN
✴️SOUP RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfYOZMyVakooJYA1OhjXPzE
✴️SAUCE RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfTpSf8l5bbN8vIUWkVKCD-
————————————————
CHECK OUT OUR AMAZON STORE:
https://www.amazon.com/stores/Chef+Jean-Pierre%27s/page/74904500-3286-4215-94C0-FBBCE234BD8B?ref_=ast_bln
————————————————
OUR CHANNEL:
https://www.youtube.com/channel/UCLGNeElk4sNgzUrZr0c9krA
————————————————
CHEF’S WEBSITE:
https://www.chefjeanpierre.com/
————————————————
CHEF’S ONLINE STORE:
https://chefjp-com.3dcartstores.com/
46 Comments
To the person reading this, Good Luck! Don't stress, everything will be fine. No matter what difficulty you are facing right now, you can overcome it! You are strong and brave
I prefer the Italian version and like your Grandma I sprinkle toasted breadcrumbs on the pasta, a Sicilian traditional way of enjoying the pasta dish.
This is like asking which dog produces the tastiest poop.
Hello there friends!!!
❤❤❤
Chef JP,
If at times I cook this dish off site in someones home for instance , if they don't have fine chinois I substitute the process with any strainer and a coffee filter . It takes a little longer but guarantees no sand.
My family is from northern Italy. The version I grew up with is halfway in between. No cream, but with butter and cheese.
I loved it Chef Jean-Pierre.I’m going to try it.Thank you very much.
Made the French version just now, replacing the clams with mussels and the parley with dill. It was good, but I want everyone to be careful with the salt as the clam juice (mussel juice in my case) by itself is quite salty. Tomorrow I'm going to play with the recipe further with shrimp. Wish me luck.
Well, from the looks of it – I'd prefer the Italian version. double olive oil, plus double butter, plus cheese, is just a little too heavy for me, and the clams and pasta are just drowned in all this richness. Yay, it's tasty… but it puts the clams and their natural sauce a "back-stage".
"Kiss the cook" just took on a whole new meaning.
How would both French and Italian taste? Cooked together, a bit of both…
Easy decision. One of each, please. 😊
Please fix the link
Dear sir, I will go to Miami with some things to do and I want to ask you, your restaurant is still open? Can we go and have a dinner there , or the place is closed? Thank you.
That lovemaking joke 😂❤
Chef great video. I prefer the French because I love cheese. But like to eat both. The wine in the sauce gives it a sweetness that nothing compare to it.
French version looks so much better Imo.
jean pierre ne parle pas francais alors. La voix pour la trad est insupportable
For a simple dish ..you sure make it confusing as FUCK with unnecessary talk ..A to B.
Another wonderful job chef!! always entertaining and never boring!
A 2fer… nice. Never ate clams, they smell funny and feel weird so not too interested in them. But I could swap them out for melted sardines and some fresh fish with those epic noodles.
Man is a treasure.
I can't use wine; no alcohol. But maybe I can use vegetable stock?
Italian of course!!!! we love you!! ❤️❤️
Absolutely can’t choose…. Just going to HAVE to make both😅
Chef, as you say both look delicious. The Italian dish would be good for an everyday meal., but I reckon if you want to impress the hell out of your dinner guests the French way is haute cuisine looking.
Italian…French. Can we in the US justt make this guy an American National Treasure? He lives in Florida….
Does anyone know what kind of store bought pasta Jean-Pierre recommends? if any
Chef, I need a t-shirt that says "Don't forget to measure correctly" 😂
French
Liquid gold…..I’ve always wondered how they make Velveeta cheese 😂
Just a little bit…🎵🎶 50 Cent – Just A Lil Bit 💋
What type of parsley? The curly or flat leaf? Grazie!
I made my homemade Garlic paste and garlic evoo today too..tomorrow, pasta Al a vongole…I add a little anchovy paste to my garlic paste as a natural salt 🧂 I don't like mine with the shells…Definitely lemon in mine…looks delicious chef 😋
Mine is looking more French style 😊
I had it in Sicily…my pasta had shells…no clams 😮
His face and gestures 🤣🥰 @18:40 and @25:56
"Snows" has great clam products..I but their clam juice in the bottle too .delicious 😊
As much as I like clams, I would never make this dish.
I could think of 100 dishes I would prefer to eat.
That being said, I watched this video in the hopes that I would learn something new.
I was not disappointed! ❤️❤️
OMG, LMAO!!!! It's their last meal, here you go, have some wine!
I actually laughed out loud!
Had to pause the vid to type this!
So so funny!
I am absolutely pleased that I stumbled onto this channel!
Thank you so much for putting it on!
I had to push edit because I want to say that I am rewinding it to hear it again!!!!
Tickle it, have a talk with it, smack it!!! Too funny!!!
For beginners, Jacques Pepin suggest slicing the garlic with a vegetable peeler. It's fussy but it does work if you have a good peeler. I'm a huge Oxo fan.
How about your version of Linguine with Red Clam Sauce…I did search; it didn't come up.
I really enjoy what you do. Please keep it up.
Hands down, the French recipe is my favorite. My family also preferred the French one. Great video, thank you.
Great videos.. .always. I love your "Fretallian" accent. I appreciate the way you always honor your mother, extremely admirable. Jacques Pepin always does as well. Truly wonderful.
Why is it a mortal sin to add cheese with seafood? My “own” rule is – if the cheese is delicate tasting enough, then it will not clash with seafood, in fact, it can enhance it. Now I take offense if stronger cheese is used like for example sharp cheddar with white fish. I mean that's not even a debate, it’s simply common sense. But a little parmiagiano with shellfish should be fine. Feta with salmon or even shrimp is fantastic. And let’s not forget cream cheese with smoked salmon. All yummy IMHO.