Easy Spaghetti Vongole for Italian Food Lovers!
Video Overview & Insights
Сan you really create the perfect Spaghetti Vongole in just 10 minutes? As a chef in an Italian restaurant, I’m taking on this challenge to prove that speed and quality can go hand in hand. In this immersive POV video, you’ll see the entire process from my perspective – from prepping fresh clams and finely chopping garlic to deglazing with white wine and creating that silky, briny sauce.
Chef can make for me?
This isn’t just a recipe; it’s an experience. You’ll hear the sizzle of the pan, feel the energy of a professional kitchen, and discover tips and tricks to make your pasta truly restaurant-worthy. Whether you’re a seafood lover, a pasta enthusiast, or simply looking for a quick yet authentic Italian dish, this video is for you.
So, is 10 minutes enough to achieve perfection? Watch to find out – and maybe even try it yourself!
Tes réchauds à induction font du bruit dans nos oreilles.... Très déplaisant !
Merci pour la recette !
🔔 Don’t forget to subscribe, like, and share this recipe with your friends!
what model of induction hob are you using ? want to get one or 2 myself. thank you.
More User Perspectives
The moment water is add, the taste no longer natural. Should go with just white wine.
@harrilai5235Wo finde ich das geschriebene Rezept?
@susa6294Beauty
@notateamguy90There was no sauce added on the spaghetti, just the oil from the cams?
@YotutubeTatatataDas sieht sehr lecker aus. Viele Grüße aus Deutschland (Germany) 🙂
@JOGermany-real여름밤인가요? 풀벌레 소리~ 아 아니구나
@우쥬먼지-k1x10분만에 해준다고 해놓고 시작부터 1-2시간이네 ㅋㅋㅋ
@Druwavaawesome
@kamranzangeneh7298I love your POV and have learned a lot. Many of your recipes start with Olive Oil, crushed garlic, and red pepper flakes. I am not sure what stems you use - Italian parsley or basil?
@sbowyer525Video way too long for one of the simplest plates of pasta. Also…. Most people love to have half of those clams “De shelled” and added to their pasta…. A “knob” of butter would of taken it to the next level
@WestcoastjunkieHi there Denis from down under! Great show. Love all your vids and have learnt a lot from them in terms of the "style" of cooking rather than X g of this and Y g of that recipes. Please keep up the great work! Quick question though. In most of your videos you cook pasta in a vessel that's already prepared with boiling water. I'd like to know if you salt the water and, if so, how much. Because you use a lot of pasta water in most of the recipes of seen of yours, I'm curious as to whether this can add too much salt. Look forward to many more recipes.
@quelgNice video mate
@짝키JJKII really enjoyed your video! I noticed you were sorting out a few clams at the beginning
may I ask why you did that?
んーさしてレベルが高くは思えない
日本ではファミレスレベルの腕前かな（地球料理覇権国の意見）
What kind of pan do you use?
@지원지투지쓰리You don’t have a lid……?
@eugene8615Legit..
@Bettyishну как не поставить лайк такому молодцу!!! Бравээээээ!!!
@дмитрийтелебаев:)
@dbswogml1123Just a tip for removing grit from clams. You want to put in silverware/baking soda with salt and cover the top dark to make them spit out as much grit as possible for few hours.
@Jgcho1118이게 진짜 본토 봉골레인가 맛있겠다
@댕댕이-l1j밤에 봐서 먹고싶어짐
@이름-d9j어지러워
@람보르모닝요리사들은 팬을 왜저렇게 긁어대??
쇳가루 나오겠어
You are not Italian
@KelvinaTurkwht was the liquid u squeezed from a plastic bottle on the pan of pasta at the end pls ?
@aprofromuktrop long ...
@ribalchristian마지막에 뿌리는 오일은 무슨 오일이에요??
@pmh8345I watch and watch. I practice and practice. Still that creaminess in the pan eludes me.
@calartian85Non posso valutare la cottura degli spaghetti dal video, se al dente... tutto perfetto amico mio!
@jacksatoc8758Love this! My only question is why were you knocking the clams against the bowl? I assume you were separating the bad ones, but how goes this help?
@MikeTevlinI miss Italy…I have been making some of the dishes I had since I got back and they are definitely delicious but…it’s not sitting at a seaside table on Elba☹️
@jeromewalton5553Como que da un poco de vértigo esa camara
@diegoarmandoaguilarsequeir5250hi, live watching all your videos. where do i find one of those cooking teeezers. sorry no idea what it is called. thanks in advance.
@1ajaypaul🧠🧠+🫀🫀🫀🫀🫀🫀= 🧑🍳😁
@Kiribati66No salt,why?.
@Fo4r369Ma quale MITO??? io le ho sempre fatte esattamente cosi, anche senza essere un cuoco. Anzi io tolgo in gran parte i gusci, la pasta diventa piu gradita e comoda che non lasciando tutte le conchiglie come nel video a mò di presepio.
La REALTÀ invece è che le vongole costano oggi (luglio 2025) intorno ai 22-24€ /kg, dopo la speculazione sul granchio blu. Meglio acquistare le "vongoline" (lupini) che sono altrettanto buone e costano meno della metà
Ciao! lo so che il video è vecchio, ma nella prima selezione di vongole che fai perché ne escludi alcune? quando le metti ammollo con sale
@nico_usuYou were not satisfied with the amount of "sugo" in the end, so tried to work it out with oil and a glance of water 😊
Anyway, great video I bought vongole in Italy today and trying to do it tomorrow for the first time.
Where can I find the pan and tongs?
@ericscott2593sorry but kinda lame cooking on a hot plate
@recoswellgreat videos, they all make me hungry. I'd love to see something in the lines of Rigatoni Di Gregorio, if you are up for recommendations. It's a marsala/mushroom/cream sauce, and chicken based recipe that I am sure you would prepare to perfection.
@jmg4566Ma perché mettere i gambi del prezzemolo e non le foglie?
Sono le foglie del prezzemolo che vanno messe e tritate oltretutto...😑
Quelle pinze da cucina sono uno strumento miracoloso. Ne fatti di tutti i colori. Complimenti chef!
@sbodrilloBuonissima!
L'unico consiglio
Sguscia prima un po' di vongole da mettere quando hai quasi finito di mantecare la pasta.
Le ultime vongole con il guscio vanno messe per abbellimento.
Comunque top!
Так приятно смотреть, как работает Проф) аж завораживает👍👍👍
@gor69Que desesperante que no hable o explique que está haciendo :/
@raulferreyra8095