linguine and clams

What’s up everyone? Happy Friday. We’re gonna make a little video this evening of us making dinner. Haley, you want to tell everyone what we’re making? Yes. We’re having linguini and clams and a batch of your famous garlic bread. Yep. Stay tuned. Yep. Oh, what do we have in there? We have our clam soaking with a little bit of salt and um cornmeal so that they purge their sand. I got to say, this is probably one of our favorite meals ever, right, Chuck? I’d say so. Definitely top top 10. Top 10 for sure. Speaking of top 10 dishes, I think my top top two is on the back burner right behind you. Oh my gosh, that’s true. Ch. And I don’t think it’s two. It’s one. I think it’s one. It’s one. If you care to take a guess what’s in there, take a guess. Take a guess. You look comfortable, puppy. Gus is sat. He’s sat. Yeah. What’s all those herbs for? We had a great idea. Ooh, the sun. We had a great idea to make our spaghetti and clam or linguini and clams green, right? Oh, yeah. So, we’re going to make like a puree to turn like turn it green. Yeah. So, that’s what this is for. We love making things green. What do you think is your favorite color of food? I think mine’s green and red. I think it’s green and red. I think mine might be brown. True. Honestly, brown is good. Brown’s got some hitters. They don’t say golden brown delicious for nothing to Yeah. I think it’s got time to blanch. So, we’ll go in. Right on in. I love a good blanch. We blanch a lot. I love the word and the technique blanching so much. I would name my dog Blanch. That’s true. Yeah. Like blanch. Blanch, come on over. You know, like Kate Blanchet. True. Squeeze out all the water in here. And put a little lemon zest in here. Yeah. You know what’s exciting about today, Chuck? Happy Gilmore. Oh, happy Gilmore tomb. We can watch something fun after this. Finally. Finally something to watch on the old telly, as they say. Love anchovies. Let’s do three of them. Yeah, chop. Good old Adam Sandler movie. You know, we love it’s chili flake, olive oil just to get the just to get it spinning. True, true, true. That looks lovely. All thanks to the old blanch. Oh, it just got dark in here. Really dark in here and the wind’s picked up. I think it’s about to rain. Look at our uh lime leaf tree. It’s really abundant out there. Got our bread here from Hey Peach Bakery. Shout out. We’re going to make Chuck’s famous garlic bread. Now, if you’ve been watching uh Friday night dinner for long enough, you’ll be like, “We’ve seen this garlic bread a lot of times.” Yeah. Hey, it’s famous for a reason. It’s famous for a reason. Some good old butter. Mhm. Uh garlic already roasted. Nice. Squeeze that out. Ooh. You know what, Haley? I’m going add an anchovi to this. Let’s do it. Can’t forget about the secret ingredient. Some garlic powder. True. Always trying to aim for like Papa John’s garlic, you know. Yes. Okay. Yes. Or like the taste on the outside of like what are those things at Olive Garden? The bread sticks. Oh, the bread sticks. Yeah. Hit it with some black pepper. Also salt. Kind of mash it up. Nice. I forgot about another secret ingredient. Oh, parsley. Parsley. You’re not putting a lot. You’re just putting enough Mhm. to let it be visually appealing. Wow. This one. I see the visual appeal. See, I see what you’re talking about, Chuck. What we have is some Cara. Yeah. Number one food. Number one. I wonder if anyone guessed. Yeah. Let us know. Let us know. You may have won a prize. Yum. Oh, yeah. Chuck, we didn’t ask everyone’s favorite Adam Sandler movie. Oh, true. What’s yours? Mine? Yeah. Oh, let’s see. Mr. Deeds. True. I knew you were going to say that. I knew it. Um, so many. Oh, I think I like What is it? Big Daddy. Oh, Big Daddy. Yeah, I like that one. Oh, the Big Daddy apartment. That was Yeah, that was Oh my gosh, that apartment was I was like, “Oh, if I’m ever like an adult and I have an apartment, I hope it looks like that.” Yeah, that’s how I felt. Testing. Yes. Famous. Very good. Very good. We go coast to coast. Coast to coast. The way you spread that butter, Chuck. Not my first rodeo. It’s not your first garlic spread. And we’re back. Did not rain, but the sun is back. I think it’s time for a fun drink, Chuck. Fun drink alert. We’re doing a little ice, the lemonade, and a bit of tequila. Little bit of this. Cheers. Cheers. Oh, amazing. Delightful. Summer refreshing ice lemonade. Straw. Someone’s tired. A angel. I’m making a little salad. It might seem like a simple salad, which it is simple, but it’s special for two reasons, Chuck. What’s that? We got our first tomato of the season. Oh, that’s fun. Fun, right? Yeah. Um, so we’re using those. And then the second thing that’s exciting is going to be the dressing. I’ll show you that. So, stay tuned. Stay tuned. You want to try a little tomato chuck? Yes. Let’s test out that first Jersey tomato. M. You’re going to like it. Mhm. The dressing. We are going to make like a cherry pepper honey dressing. You know that sounds good. Chopping these up nice and fine. What we got going on this weekend, Haley? What are we doing this weekend? Oh, tomorrow I’m going to pick weeds. Oh, from the garden. Nice. I’m going to put a hat on. True. It’s sunny. Yeah. You know what? I want to get a sub tomorrow. Yes. And then eat it with uh some Cheetos inside there. That sounds good. Oh, I also want to make a breakfast sandwich on Sunday. Fried portadella. True. So, we got a little of the pickling liquid, a little bit of vinegar. Now, I’m putting some honey, and then we’ll just do some olive oil, salt, and pepper. And give it the old taste, as they say. Wait, Chuck. Should I add some parsley for visual appeal? Let’s see if it needs it. Yeah, I think so. Right. I’m thinking that parsley adds visual appeal, but it is also tasty. We do love it. Chuck, you’re going to love that. Nice. The parsley really makes it really does. So, let’s uh let’s get to cooking, Haley. Yeah. Let’s get to clam cooking. Happy as a clam. Happy as a clam cooking. Happy as a clam cooking. Turn this on to medium high heat. Mhm. Actually, let’s do a medium heat. Okay. Let’s do a heavy bottom pan with medium heat. Let’s coat the bottom with a little bit of oil. Mhm. Let’s get these aromatics in there. Nice. Who chopped those shallots? It’s a professional. Nice Jersey clam. A nice Jersey clam. All right. Next, we’re going to hit it with some wine. Wine going in. We’ll bring this to a little bit of a boil, cover, and let them steam till they’re open. I forgot to put the lucky garlic clove in. Oh. Mhm. Mhm. Yep. Mhm. Mhm. Can I put my hand in there? No. Gonna add a little salt tablet to our pasta water. How cool is that? Look it. Looking sick. Takes the guess work out of salting fire water made by blah blah. Cool, right? That’s cool. Oh, we could have used it for blanching, too. Oh, damn. What’s up, Blanch? You want to be Blanch now? Hungry Blanch. He doesn’t like it. Chuck, something’s happening. Oh, we got some dancers. We got some dancers. They’re They’re really singing and dancing in there. Wow. I think we’re good. Chuck, look at those clams. All right, Chuck’s firing off the garlic bread. A little parm. Little parm. Drizzle a little olive oil first. True, true. See, that’s why you’re the garlic bread expert. I wouldn’t have thought of that. That’s how it should look before it goes into the oven. Okay, our pasta’s going in. We’re going to cook it 2 minutes under the box directions and we’re going to finish it in the clam juice. Oh, Haley, we should tell people about our uh our progress on running. Oh, yes. I recently joined the app or downloaded the app Couch to 5K. So, I’m on my way to 5K. Yeah, we’re about to run 5Ks. Yeah. So, watch out. 5ks around the Jersey Shore. Just going to pull up Eddie 5K and just just going to give our lovely salad a little dress, you know. Wow, that’s nice. Right, Chuck? It’s a pretty appealing salad if I if I could say so. Get our pasta into our clam juice. Yum. Hefty knob of butter. Add a lot of pepper. What are we going to put some parsley in there? Well, we have our green sauce. Oh, yeah. We have our green sauce. Here’s what we’ve been waiting for. The green sauce. Cool, right? This is cool, Chuck. And our clams go back in. There we go. Our linguini clams, folks. All right, let’s grab this uh this little guy out. Wow. Nice. There’s our meal, everyone. Look at all that juice at the bottom. Yum. All right, the best part, the eating. Yum. I love eating out of a big pot. Yeah. Right. Wow. It’s green. Here, get you some broth. Oh, some lightning out there. Wow. It is going to rain. Yep. Thunder. Thunder. Mhm. What a meal. Wow. Tomato and cheese. Mhm. M. Mhm. M. That dressing. Mhm. Delish. All right, everybody. Thanks for joining us on clam night. We had a great time. See y’all in two weeks. Yes. See youall next or two weeks. Bye. See you.