Chef Franks Spaghetti Linguine with White Clam Sauce

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=OfL1v4atCF0

Making a great white clam sauce for pasta relies on choosing the best ingredients. Using fresh clams, garlic that you chop yourself Italian parsley makes all the difference. this is a simple dish where good ingredients technique are key. Hope you enjoy. • Film, Editing Production:Karen Frank Proto • Original music by:Max Ludlow Brandon Schock • / brandon-schock • //Support us on Patreon// • https://www.patreon.com/user?u=365463... • //Check out my other social media outlets on Instagram TikToc// • @protocooks • //We have Merch// • https://teespring.com/stores/chef-fra... • //My P.O. Box// • Protocooks • box 179 • 857 Post Rd • Fairfield, CT 06824 • Kitchen- • Spider:https://amzn.to/3k42kGN • Pasta Pot:https://amzn.to/3AKkGCV • Pot:https://amzn.to/2TWBeXB • Strainer:https://amzn.to/3AMnzTv • Mixing bowls:https://amzn.to/3tOTdfw • Measuring cups:https://amzn.to/3tsAzdh • Salad spinner:https://amzn.to/3wGCiMN • Brush for clams:https://amzn.to/36rofQj • Ingredient bowls:https://amzn.to/30IQYNo • Kitchen towels:https://amzn.to/3g1CY7J • Sheet trays:https://amzn.to/31TuDOl • Induction cooktop:https://amzn.to/37op2SO • Butane cooktop:https://www.amazon.com/gp/product/B00... • Butane:https://amzn.to/3hPiDVm • • Filming, lighting, sound- • Dji Osmo 4:https://amzn.to/2TZxiVw • Camera:https://amzn.to/2X3WwAK • Microphone transmitter:https://www.amazon.com/Rode-Wireless-... • Microphone:https://amzn.to/3hMu3Y6 • Studio lights:https://amzn.to/32k3xiZ • Tripod:https://amzn.to/33TC3Bi • C-stand:https://amzn.to/36ZqyM1 • //As an Amazon associate I earn from qualifying purchases// • Makes about 4 servings • Steaming the clams • 24 little neck Clams • 3 tbsp/42 g Olive oil • 4 cloves Garlic, smashed • 2 cups/473 ml dry white wine • Parsley stems • Steam until opened. Remove and pick. Discard the shells. Chop the clam meat. • Strain and Save the cooking liquid. Make sure any grit stays in the bottom of the pot. • Sauce • 2 tbsp/28 g Olive oil • 6 cloves Garlic, chopped • 1/2-3/4 cup/100 g-150 g Parsley, chopped • Chopped clams • Clam cooking liquid • 1/2 #/226 g Unsalted butter • Chili flakes • Lemon • Assembly • 1 #/453 g pasta (I used more in the video but this works better) • -use whatever pasta you want. I’m not a fan of linguine • -skip the cans and jars. Use fresh clams, garlic, parsley. • -choose smaller clams Manila, cockles, littlenecks • -keep clams cold • -scrub clams of outside grit with a stiff brittle brush • -store clams in a colander with a large bowl topped with ice • -never let clams soak for longer than a few minutes in fresh water • -test for life • -check out my video that goes into more depth about clams • -skip the shells when you serve. Small pieces of shell are not delicious • -add the clams back just to warm up. Overcooked clams are chewy. • -cook pasta 3/4 of the way and finish in the sauce • -I like spaghetti not linguine

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