Pasta Clam Sauce | Chef Jean-Pierre

34 Comments

1. 

   @celestesinawski9737 10 months ago

   I made my homemade Garlic paste and garlic evoo today too..tomorrow, pasta Al a vongole…I add a little anchovy paste to my garlic paste as a natural salt 🧂 I don't like mine with the shells…Definitely lemon in mine…looks delicious chef 😋

2. 

   @celestesinawski9737 10 months ago

   Mine is looking more French style 😊

3. 

   @celestesinawski9737 10 months ago

   I had it in Sicily…my pasta had shells…no clams 😮

4. 

   @ríkr-norsecode 10 months ago

   His face and gestures 🤣🥰 @18:40 and @25:56

5. 

   @celestesinawski9737 10 months ago

   "Snows" has great clam products..I but their clam juice in the bottle too .delicious 😊

6. 

   @mrlarry999 10 months ago

   As much as I like clams, I would never make this dish.
   I could think of 100 dishes I would prefer to eat.
   That being said, I watched this video in the hopes that I would learn something new.
   I was not disappointed! ❤️❤️

7. 

   @IamRhondaNightingale 10 months ago

   OMG, LMAO!!!! It's their last meal, here you go, have some wine!

   I actually laughed out loud!

   Had to pause the vid to type this!

   So so funny!

   I am absolutely pleased that I stumbled onto this channel!

   Thank you so much for putting it on!

   I had to push edit because I want to say that I am rewinding it to hear it again!!!!

   Tickle it, have a talk with it, smack it!!! Too funny!!!

8. 

   @johnabrassart8069 10 months ago

   For beginners, Jacques Pepin suggest slicing the garlic with a vegetable peeler. It's fussy but it does work if you have a good peeler. I'm a huge Oxo fan.

9. 

   @johnabrassart8069 10 months ago

   How about your version of Linguine with Red Clam Sauce…I did search; it didn't come up.

10. 

    @johnabrassart8069 10 months ago

    I really enjoy what you do. Please keep it up.

11. 

    @robertmelendez7804 10 months ago

    Hands down, the French recipe is my favorite. My family also preferred the French one. Great video, thank you.

12. 

    @R.L.KRANESCHRADTT 10 months ago

    Great videos.. .always. I love your "Fretallian" accent. I appreciate the way you always honor your mother, extremely admirable. Jacques Pepin always does as well. Truly wonderful.

13. 

    @wrestlingexcellence2590 10 months ago

    Why is it a mortal sin to add cheese with seafood? My “own” rule is – if the cheese is delicate tasting enough, then it will not clash with seafood, in fact, it can enhance it. Now I take offense if stronger cheese is used like for example sharp cheddar with white fish. I mean that's not even a debate, it’s simply common sense. But a little parmiagiano with shellfish should be fine. Feta with salmon or even shrimp is fantastic. And let’s not forget cream cheese with smoked salmon. All yummy IMHO.

14. 

    @Milksquirtz5000 10 months ago

    I get that it’s aesthetic thing to put the clam back in the shell for presentation… but I can’t stand or even want to understand why the tails on shrimps get left on, makes zero sense. Anyway love ur channel 😂

15. 

    @andreaswinkler7632 10 months ago

    I really love your channel and the funny style of entertaining, but please deactivate the automatic synchronization in your channel properties. I've no clue on how it works for other languages, but listening to the automatic German synchronization drives one crazy 🤯. You've a great dialect when talking English, and that should be the way we can listen to you. Also most of the jokes just work in English language.
    Beside that I've to admit that your receipes are great! They may not match everybody's taste, but I'd say the receipies always work. Never made one that would have ended up in a misery 😋. Keep up the good work, and greetings to Jack. He does a great job!

16. 

    @TheGreatConstantini 10 months ago

    Is there any other cheese that one might use for the French version?

17. 

    @briandavis9952 10 months ago

    i added hot sauce to the French Version is that ok?

18. 

    @kaannsavascik8308 10 months ago

    ur vids so good ur my fav chef <3

19. 

    @billyrogers8384 10 months ago

    If you ask which I like the best 👌…my answer is YES 😊

20. 

    @kelvincannon3675 10 months ago

    I think French cuisine’s overrated for people who’d never get the chance to travel, & or given the chance to travel, I think I’d miss out on more tradition, than which’s already being deprived in a/this state of immobility, if didn’t go for the Italian version first…

    …Clams should be considered escargot, & or escargot should be in the mollusk family! #Gentrification

21. 

    @marthalucas1221 10 months ago

    Thank you Chef Jean Pierre for another fabulous and fun lesson in the kitchen. 🎉

22. 

    @PropertyTaxGrievance 10 months ago

    Chef – I love how much you enjoy cooking & eating – We even got a little sex talk in this episode. Can't wait to make this dish for my girl friend! Love the channel

23. 

    @thebrickfastclub1714 10 months ago

    The unopened clams, do they not affect the clam juice if they were cooked (dead)?

24. 

    @barbarafinn9499 10 months ago

    Everytime I watch you i learn something new!❤ I have always made the Italian way. But now I want to try the French way!! Thank you so much 😊

25. 

    @marshaanderson2012 10 months ago

    Chef, can you make crab Rangoon pls

26. 

    @wiwingmargahayu6831 10 months ago

    peace be upon you sir and happy ramadan month fasting

27. 

    @tad5912 10 months ago

    🧄

28. 

    @RebeccaGirard-k2y 10 months ago

    Is there anything other than chili flakes that you can recommend? I d don't like hot stuff

29. 

    @uToobeD 10 months ago

    I that what Chef is trying to say around the 7:30 mark is "If someone tries to tell you that you need to make it the same way…. Playboy Channel!"

30. 

    @ne1uno 10 months ago

    Okay, let's dive into a more detailed description of the video:

    The video centers around creating two distinct versions of pasta with clam sauce, showcasing both Italian and French culinary influences. The foundation of both dishes is a homemade clam juice, prepared by cooking fresh clams in olive oil with garlic, parsley stems, and white wine. This aromatic base is then strained, yielding a flavorful broth that serves as the heart of each sauce.

    The Italian version, featuring linguine, emphasizes simplicity and fresh flavors. A light sauce is created by sautéing garlic and chili flakes in olive oil, then adding the reserved clam juice. The cooked linguine is then tossed in this sauce, allowing it to absorb the flavors. The dish is finished with fresh parsley and lemon zest, adding a bright, herbaceous note. The chef highlights the traditional Italian approach of omitting cheese, allowing the delicate flavors of the clams and sauce to shine.

    The French-inspired version, using spaghetti, ventures into richer territory. A more decadent sauce is built by sautéing shallots and garlic in butter, followed by the addition of tarragon, cream, and the clam juice. The cooked spaghetti is then incorporated into this creamy sauce, and Parmesan cheese is added, contributing a savory, umami depth. The dish is further enriched with a final touch of butter and brightened with a squeeze of lemon juice.

    Throughout the video, the chef provides insights into ingredient selection and cooking techniques. They stress the importance of using fresh, high-quality ingredients to elevate the final dish. Practical advice is offered, such as pre-cooking pasta to al dente and reserving pasta water to enhance the sauce's texture. The video encourages viewers to experiment with both recipes, highlighting the versatility of clam sauce and the distinct character each approach brings.

31. 

    @will76888 10 months ago

    Another outstanding cooking "lesson"!! Looks amazing! Thanks Jean-Pierre!

32. 

    @jahma1200 10 months ago

    What can we say – a fabulous cooking lesson with two clam dishes! Can't wait to try both and real soon too!! Thank you CJ-P xoxo

33. 

    @msmintjuleps 10 months ago

    OMG I just made the French version. Holy, Moly, I’m in heaven, my friends😊

34. 

    @occccy 10 months ago

    Hi Chef! Short feedback … Without a doubt are your dishes sensantional tasty! BUT! Everything looks so pale in your vids!! BUT! I love your vids anyway 😉