Salt and butter. Series over. That's the "secret". The other "secret" is that the cooks in restaurants get really good at cooking when they do it for 8+ hours a day, 5-7 days a week
Only critque is deglaze with a good wine instead of lemon, and not so much chopped garlic, one skinned clove will do the trick without taking over the dish
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All Steel finds are linked in my bio for you!
Chilli flakes are the key ingredient..proceeds to sprinkle sub atomic amount to the dish💁♂️
This looks like slop I usually like ur content
Some people have weird tastes
"You won't even know it's in there". Then why, sir, are we putting it in there?
Pasta? Where?
Captain Birdseye is losing his mind
They’re doing it made to order on a carbon steel pan most likely.
I'm not doing my own pasta made to order??
Restaurant quality burnt tinned fish 💀
Black olives, pepper basil mascarpone
Vivaldi!
Easy on the onions bro
Fish and pasta no thx
🤢🤢🤢🤢🤢🤢🤮🤮🤮🤮🤮🤮🤮🤮
Searing canned fish definitely makes the sauce reeks and disgusting… I'd make a cold sauce if I'm including canned fish!
"Paaawsta"
If you dint have pasta water….but you have 3/4cooked pasta…..just add a little bit of water. And it will become pasta water
Oh this is going straight into my list of go-to meals
Or you could just eat charcoal directly form the charcoal pack.
Vivaldi!!
I swear i see a hair in there right as he starts mixing the pasta in the pan
all I can hear is my skin will burns..
can I use fish sauce instead of anchovies? I don't use anchovies at home, but I always have fish sauce ("patis", in Tagalog/Filipino).
Jokes aside, this looks great 🤤
That doesn’t look good at all.
You should add the lemon juice at the very end, just before plating, as cooking it removes the acidity and forms a bitter taste.
Saw a fat hair when u dumped the pasta in
This guys killing it he’s even got his own memes and haters
If he’s got a stainless steel pan he’s obnoxious 10 times out of 10
chili 😂
Where's that butta
To your cooking way to high heat
Dude put like 4 chili flakes 😂
Salt and butter. Series over. That's the "secret". The other "secret" is that the cooks in restaurants get really good at cooking when they do it for 8+ hours a day, 5-7 days a week
hope youre never my chef wtf… putting fish in my pasta fuck off
Haven’t cooked with anchovies and capers in so long, power combo 🤤
followed this guys recipe once , sucked ass. Pretty sure this guy doesn't taste the food at all.
Used car salesman commentary
Maybe you could get more oil everywhere?
Fish and tomato? 🤢
Mediterranean = Italian
Only critque is deglaze with a good wine instead of lemon, and not so much chopped garlic, one skinned clove will do the trick without taking over the dish
BUTTTERRRRRRRR
low end of high medium today i see.
bold move.
How to scrape your stainless steel pan into oblivion
vivaldi??
I'm going to have to take his word that it tasted great, because he lied when he said it looked great.
The metal on metal….Not good
I know it's homecooked food but I think there was a strand of hair at 0:49