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Italian Chef Reacts to Mario Batali Spaghetti with Clams Recipe
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Italian Chef Reacts to Mario Batali Spaghetti with Clams Recipe

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I believe Mario Batali holds the record for the most confusing video ever! 🤯 There is not a single thing in this video done right, everything in my opinion is so confusing and wrong. Those poor linguine looked so sad and I would never eat that… I’m sorry Mario!

💯 Follow this link to read and print my Linguine alle Vongole written recipe: https://www.vincenzosplate.com/linguine-alle-vongole/

#reaction #reactionvideo #vincenzosplate

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33 Comments

  2. Seanithan

    So, I think the "longer time means better quality pasta" rule may not be true 100% of the time: my Walmart pasta says 11 minutes on the directions.

  4. UntarWow

    "The clams are dead!"
    Tbf, I was always under the impression that the whole point of cooking clams was to make them dead😂. And taste good of course.

  10. Stephen Gardiner

    Can't really fault him much for calling them "noodles" as that is what a majority of non-Italian Americans would call them (incorrectly, yes, but… well… this is the America that grew up with the Hollywood perception that pasta came originally from China (via Marco Polo) which is ludicrous as it existed in the area now known as Italy (and other states at that time) centuries before Marco's dad first laid eyes on Marco's mom!). Perhaps there should be a warning message on pasta packages a la the ones on tobacco products, stating "This is Pasta. These are NOT "noodles"! Nearly all "grain producing" cultures found a way to refine that grain and turn it into something akin or at least an analogue to pasta. Even the dreaded "ship's biscuit" was a way of taking a grain and producing something that was readily storable, already semi-processed and therefore quicker to soften and cook… AND more palatable than a bowl of hard grains or a stodgy mash. The real smart ones found that you could ferment that stodgy mash… and later to distill it… My Scots ancestors got very good at that! To this day you can purchase "hard bread", an ingredient in some traditional Newfoundland (Canada) dishes. It's closest relative would be the ship's biscuit and HARD it is. I think that you could hone a good kitchen knife on a piece of it BUT it serves a similar role as pasta in adding the starch, carbohydrates and a "foundation" to a dish by absorbing the various flavors. It too needs to be re-hydrated and does have a texture rather more similar to pasta than bread when cooked. I must admit that prior to watching your videos, I did not know to add that extra bit of water to the garlic when sautéing it. In the beginning, there were occasionally some rather strange little bits of charcoal in the skillet (padella?)! Gotta cut old Mario a bit of slack as he is NOT pitching this to Italians. They already know how to do this correctly. I think that he was aiming at the generation that grew up on "Chef Boyardee" in cans, Kraft Dinner (lord help us) and pizza with anything on it that was within reach. I watched him myself, early on, and he was a step in the learning curve. The next step was to see how it was done traditionally. I did find it odd that he used New Zealand Cockles. From what I gather, he lived (at least for a while) In Washington State. There is an estuary called Willapa Bay in Washington and many years ago I camped there with my late wife. It was well-known for cultivated oysters BUT the tidal flats abounded with perfect vongole. The water quality was very good, the clams safe to eat and a perfect size. I collected our supper (couldn't touch an oyster as they had owners but the vongole were free). This was before I began my interest in Italian cuisine BUT still, a bottle of good white wine, a couple of pinches of red pepper flakes, a bit of garlic and a loaf of crusty bread…

  12. Shiftstart

    Enzo, you’ll never catch me eating your favorite dish. But I would protect your dish over this monstrosity. I didn’t even feel his love or passion in the video while he was making this dish.

  13. Johnny V

    Grande Vincenzo! I'll take your recipe over Mario's any day, but NO cherry tomatoes – la bellezza sono le vongole – basta!

  14. Persadish

    Time to tell you a secret, Vincenzo! Chefs on TV don't give their true recipes, unless the dish is complicated or needs special ingredients (lobster) or equipment (pizza oven). If it's complicated, the chef knows that most people won't buy the ingredients/equipment or put in the effort to make that recipe. But if it's a simple recipe… they'll hide a few details so you'll never make the dish as good as them. That way, you'll feel like you NEED to try the dish at their restaurant and you'll walk away saying "I don't know what it is, but that chef is just amazing! Same recipe, but his is waaaaay better than what I make at home". So in this video, yes, Mario Batelli knows how to do this dish properly, but he's not going to teach us how he really does it… if he did, why would you ever go to any of his restaurants?

  15. Lost Boy

    Can tell you are a real Italian because you say more with your hands than your mouth 😂. I agree this pasta dish done right is something you can eat everyday.

  18. NancyN

    This is my favorite all time pasta dish. Mario destroyed it. 99%of what he did was wrong from beginning to end. He couldn't even cook the pasta correctly. What a waste of lovely clams.

  19. Aaron Hode

    @vincenzosplate you know there are other ways to cook Italian food right? Your mom or grandmother don't cook things like mine straight off the boat. You are not always the end all be all. I like you but sometimes you are to critical.

  20. Greg Nemes

    Mario usually makes it with Heinz Ketchup at home…just for the show uses canned tomatoes.

  21. Brian Boe

    My brother was grumbling about how it takes me 4 hours to make dinner … my friend says I like it when Brian takes 4 hours to cook dinner … cus I know it’s gunna be good …. You know I cooked the pasta last hahahaa

  22. fred garvin

    Mine is simple, I use shallots and garlic sauteed in olive oil, making sure the garlic is not even slightly burned, then add either vermouth or white wine, let it boil off a bit then add high quality canned clams with all the clam broth in the can, don't let it cook to much, add the pasta and pasta water, and at the last minute add the parsley and red pepper flakes along with more olive oil. that's it. Or I will do a version with the cherry tomato's and add some calamari and maybe shrimp

  26. Joe Murphy

    I COMPLETELY agree with you, Vincenzo!! It's just not done! Pure and simple. The pasta is not cooked. 🙄

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