Italian Cooking: Linguini with White Clam Sauce

Chef Umberto shows you an excellent dish with Linguini and White Clam Sauce. Recipes and cooking videos anyone can do... Only on www.EveryonesItalian .com

Category:

Howto & Style

Tags:

• Linguini
• whit
• clam
• sauce
• italian
• cooking
• gourmet
• chef
• umberto
• easy
• hot
• quick
• fresh
• pasta
• anyone
• everyone

[juddreinman]

i agree with bad ass ben...this guy should not be showing people how to cook. Cant beleive he is an executive chef anywhere...his technique is way off. Any experienced Italian chef would tell you hes waaaaay off. Who adds butter before the clams even open for a "sheen". The butter is added at the end of the dish...its called "mounting". All of this guys dishes blow...he must be lying...nobody would hire this guy.

[bamboostixxx]

You didn't mention how to make the clam juice from the chopped clams. Do you cook the chopped clams or do you leave it raw? I'm looking forward to trying out your recipe.

[thebaldchef14]

Looks like a great way to prep up this great dish!

[LYDIA21LOVE]

Bravo" Ottimo, grazie. Non vedo l'ora di fare questo!!!

[NoPetrol]

I can't find cherrystone clams. I guess I can't chop up littleneck clams like you do with the cherrystone clams, right?

[tapetumxlucidum]

Excellent, thank you. I can't wait to make this!!!

[mesa134]

that looks devine

[AmAyznAzn]

its looked great, however it looked to me like it has way too much sauce on it and the sauce seemed really thin. if i were to cook it, id reduce the sauce first. its hard to judge food by video tho :D nice work

[rydawg44]

I prepare vongole bianco differently at a restaurant,but watching the video the cherry stones in juice are key. This is classic and not overly expensive either. Those who insulted it are amateurs. However, if i wanted to add white cine, a chablis say 1/4 cup would you reccomend substituting 1/4 of clam juice. Also, it looks as though you used approximately 1-1/2 cups juice?

[justanotherengine]

That's the way I love it !