I’m at my villa in Vico del Gargano, Italy, and I’m gonna show you how to make this delicious and authentic pasta recipe, Linguine and Clams from Puglia, Italy! Check out the recipe at https://www.cookingitalianwithjoe.com/linguine-and-clams
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26 Comments
Looks good Joe! Really strange seeing a kitchen without overhead cabinets all over the place. Brings me way back!
Thank you Chef!
Loved this! So simple!
Simple and delicious. Thanks.
Delicious and easy. Thanks Joe.
Love pasta with clams!! It's one of my favorite! You inspired to publish my version ASAP! 🙂
omg. that looks so good.
Are all the rooms that small? Very cute and cozy!
Tonight I'm making your recipe with clams and lobster, wish me luck…. lol
Great recipe
My dad’s from Naples and this Recipe has too much or oil.
Awesome job, I love Linguine with Clams. I have a couple tips for the young players out there. First, American Durham wheat is now considered superior to any others across the world so don't knock yourself out looking for true Italian Durham. Secondly, a great domestic olive oil (As rated by American Test Kitchen) that is very affordable and available in most Walmart's (of all places) is California Live ranch Extra virgin olive oil. I can confirm that is fantastic and super affordable, it is a must have for ones pantry. Again, great job and thanks for sharing.
Delicioussssssssssssss.
I have watched this video 10 times now so I am definitely making this for dinner tonight. Can I use any kind of white wine?
Talked too much
Now THAT is how to do it. Perfect. Id just leave out the 1/2 bottle of olive oil at the end. Put it on your bread if you like it so much, Add lots of garlic and toast it. And I know youre not supposed to, but I personally LOVE fresh grated cheese on my pasta. That's just me. Great show. Love the music.
Its true. Italians in Italy never put oil in the water with the pasta. The sauce doesnt stick to the pasta because the pasta is slick with oil. lol
Stop talking and get cooking
Add an anchovie to the initial olive oil & butter mixture, and clam juice to add liquid, if needed. For those who don't know, the anchovies 'melt' down and only leave flavor- gives a little added seafood layer.
Must have some good crusty bread to sop up any remaining juices that the pasta hasn't absorbed!!
Ciao–
Worlds best you have nowhere to go but down but I'm going to give you a shot bring it on 😎
No clam juice? Also,you're kinda rough stirring the clams…..you will end up chipping a shell and sending someone to the dentist!
I LOVE THE COOKING DIRECTLY FROM ITALY & THE PLUS BUTTER WHY A LOT COOKS DON'T USE BUTTER IN SEA FOOD ANYMORE I LL NEVER KNOW ALSO THE IDEA OF HAVING A PREMADE OIL MIXED WTH SOME CHILLY FLAKES & DRIED TOMATO MIX IS AWESOME
Sorry Joe that it's taken me this long to find this. Been thinking of this recipe and when I saw yours that was that. Love all your vids and btw your meatballs are by far the world's best ever, thanks!!! (Just made them last weekend, sooo good).
Thank Joe another great Recipe.yum yum
Great job! One of my favorite dishes of all time! I agree with you that you never use cheese on this dish! By the way: What kind of clams are you using? I use steamer clams!
Can you show us a canned clam version and a white sauce using heavy cream?