A Simple Spaghetti Vongole For Dinner

Spaghetti vongole is spaghetti with clams, and it’s very easy to make at home. You only need a few ingredients – pasta, clams, olive oil, garlic, chilli flakes, parsley and some lemon. Might not be the traditional recipe, but this is how I like to cook it at home.

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Come closer. You’re so far away. I know. Sorry. It’s at the edge of the bench. You scared of me? Yeah. Want to stay away. Hello. Hello. Hey. How are you? Yeah. Good. Yeah. Good. How are you? Good. Good. They look beautiful. Yeah. Little clams. They’re so pretty. We’ll make a little spaghetti vong. Spaghetti. Along. What does vonglay stand for? Vonglay? I’m pretty sure vonlay is like a type of clam. Could be wrong, but it’s basically spaghetti and clams. Very simple recipe. Classic Italian um spaghetti. Inspired me. I did a pasta video at Blue People’s Mines last week. Oh, shapes one. Shapes one. Yeah. So, spaghetti, a little bit of lemon. I don’t even know if lemon’s actually that common, but I like to put a little bit of lemon on mine. Garlic, chili flakes. You could use fresh chili as well. Parsley, clams, good olive oil. Done. Okay. Um, I did a video and I was talking about different shapes of pasta and that these thin pastes aren’t actually for meat sauces and a lot of people were very mind-blowing cuz they grew up eating spaghetti bolognese. Ah, but spaghetti bolognese is not even an Italian dish. It’s Italian American. American. Well, Italian Australian even. Oh, okay. I don’t know. I guess I guess bag I guess. Um, so there’s a traditional uh there’s a there’s a raggu from be bologn which is very similar to spaghetti blinders but they use tag tally. It’s usually fresh anyway. So too busy on her phone. Friends are here. Sorry someone hasn’t checked in for their flight this afternoon. Me? No, I just I keep getting messages from contest and I’m not fine. So it’s one of you my past to boil. We’ll we’ll um open these clams. Um, I was just saying we have this recipe on the website. I don’t think I’ve ever done it before. No, we don’t. We don’t. We’ve got spaghetti with prawns, chili, and cherry tomatoes. It’s not not the classic. The garlic. I’m just going to slice quite quite small. I don’t want it like I’m not going to microplane it like I normally would. I’m just going to slice it. But I’m also, you could almost just crush it and put the whole things in and then like pull them out if you wanted to, but kind of want what’s a garlic what’s a garlic breath today. So, we’re eating three garlic cloves. Yeah. So, I can put it in the description. Three garlic cloves. I think that’s like 500 g of clams, but that’s probably too much for two people. Okay. No, it’s not too much. How much spaghetti? Uh, half a packet for two people. Small bunch of parsley finely diced. Punch of chili flakes. olive oil. Done. How was your weekend, Caitlyn? Yeah, it was nice. Had the parents here. It was good. Yeah. Um, yeah, we ate and it was raining all weekend, so went for a rainy drive and hung out. Yeah, it was pretty cruisy weekend actually. Weather was horrible, wasn’t it? Was a bit miserable in Sydney. Yeah. How was your weekend? Good. I was with your weekend. Yeah. Yeah. Sunday you did your own things. Sunday I came here. Yeah. Hang out here for the day. Yep. Um and you’re about to head off to Melbourne for filming in Melbourne. Yeah. Filming with my mate Ben Sheria Attica for two days this week, which will be fun. Um yeah, looking forward to that. Yep. Cool. Ben’s a legend. One of the nicest human beings out. Duck cam’s moved. He’s just left the Oh, no. You see the bed? Maybe. It was I was going to say too hot, but there’s no sun coming in. So, he just wanted to get away from the camera. Yeah, he might go back. I’d say he go back. Get on your bed, mate. But people want to see you. No. No. Okay. Well, let’s get started for some questions because there were lots of questions already. Really? Yeah. Peep. So, apologies if I don’t get to all of them. There was just a lot. I have put them all in here. But yeah. Okay. Okay. My question if is if you guys would open a restaurant anywhere in the world, where would it be and what kind of food would you serve and your ideal wine list? We’ve definitely answered this question on here before. Yeah, but not everyone watches every episode. Stop replying with that. quickly. Sydney, which where we live. Okay. Steakhouse or just like a I guess a modern Brazie is the best way to describe it. Yep. And the wine list. It would be very non-alcoholic. Small wine list just written on the board and changing all the time depending on when the wine runs out. So yeah, it’s kind of similar to like what I had at Sunny and Tazzy. I liked how they managed their wine list. Um, yeah. All right. Uh, do you plan to go on other broader trips, vacation or holidays? Would you like to? Yeah, I’d like to. Oh, domestic travel this year. Probably do some more international travel next year. Yeah. Not much in the way of holidays. We don’t holiday. We work. It’s really boring. It’s really boring. Um, yeah. That’s the long long and short of it. Lots of I’m guessing I’m guessing I’ll end up doing a lot of international travel next year. We haven’t done much or any at all really this year. We did a lot in 2023. We didn’t do that much in 2024. We did a little bit. Went to the States last year somewhere else. Oh, we went to Europe last year, didn’t we? So, yeah, we did. Um, yeah. But I think next year we’ll ramp up again. Yeah. Which is exciting. You guys lived in Yarville, which is my area. What are you What were your local faves? Oh, it’s a long time ago. It was a long time ago. I liked Barkley Johnson. Yep. Little wine bar. And we used to go to that Vietnamese place. Was it Vietnamese? Yes. Uh across from the sun theater. And the Middle Eastern place we used to get the falafles and stuff from. Ah, yeah. That was really good. It Yes. Cuz it had I think it was pronounced it Adv. Adv. And that was in that was close to 7, but they opened a little adv in in the village. Anyway, we also really like the sun theater. Sun’s cool. So, clams, I’ve just soak those in salty water for like an hour just to purge them. And then some people put wine in there and they’ll put the garlic and stuff first. I’d prefer to open them up just in the water, that like salty water, and then we can cook the most of the meat. Uh, and then we’ll saute the garlic and chili, and then we’ll add the clams back before we add our pasta. Pasta’s cooking as well. Traveling to Melbourne for my birthday. Any restaurant recommendations near the city? Gimlet, Sarai, St. Ellie, Tippo, Tip0, uh, Emble, Emble. Um, where else are we eating that’s been good lately? Attica, if you if you can get in. Um, not really in the city, but no. Juicy Bow House for good dumplings. Oh, yeah. There’s those mackerel dumplings in that other What’s that place called? Yeah, sorry. It’s like across the road. Oh my gosh. Yes. They’re like these Yeah. flat dumplings. What are they called? Anyway, Shandong Mama. Shandong Mama. That’s it. Yeah, there are some good ones. Yeah. Uh, someone also asked what uh top three wine Melbourne wine bars. Kirks. Kirks in the city. Might be biased, but it’s a really cute place and I always have good wines. Um, also bar liberty which is I think you’re forgetting what like cumulus. We’ve got one bar of cumulus cumulus in general. Cumulus up um so many good places in Melbourne. Yeah, there you go. Those clams are done. That was really quick. Yeah, it’s going to be a quick one and I have so many questions. Okay. I was watching one of your, “Hey babe, what do you want for lunch?” and was wondering how you decide which ingredient to take out of the fridge in the initial clip. It never seems to be the main ingredient of the dish. Is that intentional or is it just random? No, it’s just random. Just whatever I Whatever he picks up first or thinks it’s funny. Yeah, sometimes I just think I’m funny and I’m not. Well, most of the time I think I’m funny and I’m not. If you could live in any country, dive into their culture and master their cooking, where would you go? Spain. San Sebastian. Yeah. Do you have a cheat meal or snack that is your go-to when you have the munchies? For example, I saw a video of a chef over in the UK who loves two-minute noodles and toast. Oh, that’s an interesting one. Um, no. I mean, cheat meal for me is like buying something. Yeah. So, in Sydney, we have this like chicken shop thing here, like charcoal chicken. There’s a couple of like good ones. I’m not going to There’s like two like main ones, I guess. Um, not main ones. Two of the the ones that are there. M I do love uh it’s like a Portuguese style chicken burger with chili sauce. Yeah. Yeah. I think burgers always like a dirty chicken spicy chicken burger meal. Yum. This is kind of the same. What’s your guilty pleasure food as a chef? Uh ice cream I think is probably my actual guilty pleasure. Right. Okay. Not really guilty pleasure. It’s just a pleasure. Yep. Any chance you’ll come for a visit to the Central Coast? Uh, everyone keeps saying that. Um, no, no intention, but you never know. You’ve gone from professional kitchens to building a massive online community. How has that shift changed the way you connect with food? Oo, that’s a good question. Um, how has it changed the way I connect with food? I guess I just I think about food far more broadly now and I honestly think it’s made me a much better cook doing what I do. Yeah. Yeah. Yeah. And I and I think I’ve realized the responsibility that comes with representing other people’s cultures is probably an important one. I think that’s good. Yeah. So, I’m just going to keep like that many shelves. I don’t like heaps of shells cuz it’s just kind of annoying. And then I’m just going to pull the meat out of the rest. Got heaps of oil. Maybe three or four tablespoons. You know, three big cloves of garlic. Big pinch of chili in there. Just waiting for this pasta to cook. It’s getting close. So, and I got my parsley already chopped. You mentioned kiwi pies are better than Aussie pie. As an Aussie, I agree. Do you have a do you have a favorite pie? No, I haven’t I haven’t been there enough to like say that there’s a favorite one. I think we need to go to New Zealand soon, I think, for a video. Um, I will say no more. Um, at the end of October, if you’re a Kiwi, not about pies. It’s not about pies. You might you might figure out that date. Yeah, make that sure. And then there’s a guy um Louie who I’d love to go and see. He’s up north. He does a lot of cool videos about like Kenner and stuff. So, I might go and do something with them, too. We’ll see. Hope we got enough time. What was the Japanese curry paste that you use? Where I can get it? Oh, they’re in like supermarkets. I can’t remember the brand. Oh, is it called yellow? Japanese curry. Yeah, it’s there in every supermarket in Australia anywhere. I’m sure in the US. It’s in like a package. Golden golden curry. Is it called golden? Put golden in it. I’m actually going to save some of that juice that’s come off those as well to season our um pastas. Yeah. Golden curry. Yeah. I’m curious if your non-chef friends cook for you or do they ask for your help? Um some cook for me and some get nervous around it. My mate Tim Lingard likes to cook for me. I haven’t had a meal from him for a while cuz we don’t live in the same place. But some people, no issues, some people get scared, I think. Yeah. But I love it when people cook for me. I think it’s like the most the nicest thing you can do for someone. Oh. Oh, no. I don’t cook for you. Yeah, but you do other nice things for me. You organize my life. Yeah, it’s true. When cooking with wine, is there any noticeable flavor difference between the different grape varieties? Shiraz, Malo, Rezling, and is this something you’ve ever experimented with? One of my frustrations with most recipes is they call for red wine or white wine without any guidance on which one to use beside just red or white. It’s a very good point. Uh, have I experimented with it? No, not a great deal. Maybe I should, but yeah, I think I’m also a firm believer if you wouldn’t drink it, you shouldn’t cook with it. Yeah, I think the other good guidance is wherever the recipe is coming from, where it originates, try to get a wine from that region. So, if you’re having French food, having French food, get a French wine. If that you can work out whether that French food is from a certain region, get a red wine from that region. Yeah, that’s a good point. Oh, lots of comfort food. What’s your favorite Kiwi and Aussie comfort food or dishes? Tim Tams. Okay. And Kiwi. But maybe it’s not necessarily like snacks like dishes like home food. Pies. Fish and chips. Yeah, fish and chips probably. Chip. White bread. Tomato sauce. Yum. Yeah, just a barbecue. Good Aussie barbie, mate. Yeah. What’s your favorite item to make for a staff meal? Oh, biryani. Okay. It’s a long dish for a staff meal. Ah, you can kind of do a cheeks version. Okay. It’s good cuz you can feed a lot of people pretty easily. Any recommendations for dumplings in Melbourne? We have already said that. Chandel Mama Juicy Bow House. [Music] Uh, Burger Fuel used to have stores in Sydney, but they closed a few years ago. Did you ever use the doofer with your bastard burger? Yeah, the What is a doofer? It was this like thing that they I’m guessing they invented that you could hold your burger in. Oh, okay. It was actually pretty clever. All right. Can you test suggest or cook a good meal for people who are on night shift? Well, I don’t really know what it’s just quick parameters are pasta. Pasta. Yeah. Spaghetti bongo. Yeah. all those um the videos you made dish meals for one on the main channel that has lots of very quick and easy meal ideas for one person. What are your top three artists in rotation right now? Uh good question, man. I’m pretty boring. Guru is always up there. Nars and listening to the new Freddy Gibbs album, Alfredo 2. a lot at the moment. Yum. Have you ever frozen your pineapple lumps? No. Oh, actually, maybe I have. Super crunchy and delicious. Yeah. Yum. That just sound really good. I have a few Oh, another alcohol one. Have a few alcohol friends, either for moral or religious reason. What is your view about using alcohol in dishes when cooking for people that don’t drink alcohol? Sorry, what was the question? This person has a few non-alcoholic no alcohol friends. What’s your view on using alcohol in dishes when you’re cooking for people who do not drink religious or it’s very religious often they won’t they’re not into it which is fine. Um so I use I’d use ver juice instead of wine. Um but you got to ask them, right? Like I I don’t mind personally as a non-drinker. If someone if there’s alcohol in my food it doesn’t bother me cuz it cooks out it’s cooked out. But some people don’t want to do that which is fine. So I think you need to ask them. Yeah. Be respectful of it. Replacement to have in the cupboard is V. Ver juice. Yeah. Which is unfermented grape juice. Can you get that in white and red? No, I don’t know actually. It’s kind of more of a white thing. Maybe Bear made it very popular in Australia. Right. Okay. The queen of Do you know much about low FODMAP? No. Okay. I would have said they they tweak your recipes to make them low for FODMAP, but if you have any go-to dishes that you cook cuz what is low FODMAP? I think it’s like onions and garlic. Oo, that’s hard. Yeah. I honestly that’s harder than like gluten or even vegan. Yeah. Yeah. I feel like you need to I mean Yeah, we don’t we actually I don’t know anyone who’s low FODMAP, so I I just don’t know what the Tony’s not doesn’t eat heaps of garlic, right? I think he’s I don’t think he’s like I think he gonna die, but I think his guts get a bit Yeah. Okay. bloated and stuff. Sorry, we can’t help with that one. Ask Tony. Tony, get in the comments. Tonyy’s probably not watching this, but Ellen might be. Uh, do you have any good duck recipes? Oh, speaking of duck, he’s back in his bed. Not mentioning the four-legged duck. Uh, yeah, I think I’ve done duck before. We were actually talking about duck in a meeting before we had this. Trying to decide whether it’s too advanced for a YouTube video or not. Let us know in the comments. Should I do a duck dish for a YouTube video or a chicken dish? Someone asked, “How old is duck and what does he eat?” He’s 10 and he eats turkey. Turkey, not duck. He’s almost 10. Um, yeah, he’s a little little old man. Old man. Do you, Caitlyn, do you think Oz Rezling is best value for money when it comes to white wine in general? I mean, yeah, it can be in Australia. I also think there’s some really good Shannon Blancs or Semians that are really good value for money. But I would say Rezling’s my go-to. Um, as long as you’re, you know, getting it from a a good producer, you can get it for a pretty good price. All right, we’re digging in. What were you drinking? Oh, you’re drinking Chardonnay. We had went to dinner with my brother and had both my brothers here last week. That was nice. Oh, yeah. The We were going to try to drink Australian Chardonnay, but the waiter was Italian and just do an Italian and it was actually delicious. What was it? I don’t know. I can’t remember. Should have taken a photo of the label. Um, and then we had a dormal chardonnay on Saturday night. That was quite nice. Am I eating from this dish? We’re sharing. Mhm. Okay. We’ll save one for the thumbnail. Yum. Save one for thumbnails. Okay. Yeah. Could use a little bit more chili, but Okay. That’s delish. So simple. That was really quick. Sorry, I only got through about half the questions. I’ll save them for next time. We I can I can read something. Okay. Pears. Oh, no. That one ingredients. What are some ingredients, protein, vegetables, fruits, flowers, you name it, that you think are super underrated? And what are some that you think are overrated? That’s a loaded question. Uh, duck is underrated. Mhm. Um flour, basin flour, I think it’s underrated, especially in Western cuisine. Indians have a their head around it and it’s delicious. I don’t think anything’s overrated. This is lovely. It’s delicious, isn’t it? This is so good. Um, do you ever use a non-stick pan? You seem to only use cast iron. Yeah, I only really use steel and cast iron. There’s the odd exception that I will sometimes, very rarely use a non-stick pan, but I don’t really use them. Not really a huge believer in them. Currently using a lot of maiden and solid techniques. Reheatable meals for under fives. I am so sorry. This is not my forte. Pasta. Pasta for the little ones. Pasta and rice. Do you enjoy a hangy or a boiler? What do you prefer? A hungy for sure. Like a theater around it. Um, yeah. I’d love to do something with around a hungy later in the watches space. Andy, can you please sign a chef hat award system? It’s so confusing. There’s two different chef. Yes, there is. Um, and I see that there’s rumical ones out of 20. The chef hat awards one, two, and three. But this one, so you can get three hat. I only know the good food guide hat system. I don’t really look at the other one. Um, one, two, and three hats. I think if you have a 15 points out of 20, you get one 16 to 173. I could be wrong. Don’t quote me on that. Basically, reviewers go in, they will review the restaurant, and they’ll give it a score out of 20. And you need to get it a certain point to get one, two, or three hats. Yes, that’s all. Okay. Which Wuang member would you collab with? Oh, that’s too hard. That’s too hard. Ghost face. Probably recommendations for cooking with charcoal. I have ceramic barbecue and struggling to get the temp stabilized. Wow, that’s interesting. Temps will often drop halfway through the cook, long cooks, three hours plus. No, I I’ I’ve started smoking on my Weber kettle recently and I found it to be really stable. So, um no, uh I’ve never used a ceramic barbecue. Um I would always The only tip I would say is make sure your top vent’s always wide open and control your temperature with your bottom temp with your bottom vent. I was wondering what you would recommend to replace fish sauce for people who are allergic to fish. I think there’s actually a vegan actually. Mom was telling me about a vegan fish sauce that’s actually pretty good. So try and hunt that hunt that out. Yeah, I think there are. Yeah, fish sauces. So all done just like smashed just smashed them. Sorry felt a little bit rushed. Um we are a little bit rushed today. Apologies. I’ve got a flight to catch to get to Melbourne to go see Ben. So, thank you legends for watching. I hope you enjoyed it. I hope you make it’s a good dish. Make it make some spaghetti bongo one day and impress someone you like. Here you go. And over to Duck having a nap. [Laughter] Oh, don’t wake him up. Sorry. Go. Yes.