0:00
Hello everybody! Today we make spaghetti with the clam with the red sauce. Now for
0:06
the clams I wash with the cold water about five times. After I put it again cold
0:13
water, clams, and I put three tablespoons salt inside and you leave stay for half hour
0:22
After half hour you take out the clams, store away the water with the salt and you
0:29
fresh cold water. And you wash it again a couple of more times. After you drain the
0:36
clams it's ready to cook. Now I got the oil over here. Garlic. I chopped already the
0:45
garlic. Now we got to wait to cook a little bit of the garlic. A little bit
0:51
more. I want to make it a little more color. Okay the garlic is ready and let's
0:55
Let's go with the plum, the mare. Okay, really good about this
0:59
You see this? I need a little water over here. Yeah it really good This is all the good stuff over here Now we give a nice turn for the plum of the man We raise the gas a little bit
1:13
Okay, and now we start to call this plum of the man
1:17
Look how beautiful this plum of the man. It's not messed up my stuff anyway
1:23
Hey, I don't want to mess up again. After, I got to clean anyway
1:30
Okay now we put the flake hot pepper. And this is really hot. This is a
1:36
mayo baby. But if you don't like the hot pepper, it's okay, no pour. Okay now I
1:42
need a little salt. That's all. And we leave it cooked now for 15 minutes and a
1:50
million. Okay now the sauce is ready and now it's time to cook the pasta. The
1:58
The pasta, the water, it's salty already. Okay, now this is gonna cook the pasta
2:05
We make a nice turn. Okay, you don't want the pasta to stick together
2:10
And make sure to use a lot of water when you cook pasta Okay now it time to put the clams And we give a nice turn on the clams And when the spaghetti is ready the clams
2:29
be ready too. Now we cover. You got to be on a medium, because it's not boiling too much
2:37
about look once in a while do like this so the clams is start open up you close
2:45
it don't let the gas off because you cook it too much it's a chewy you see I
2:50
like the clams when they start to open up it's look like a life it's the way
2:56
you gotta cook the clams no cook it can come like shoelace and like shoelace
3:03
Shoelaces I use for the shoes. Where are your shoelaces? No shoelaces
3:10
Okay, now the pasta is ready. And now let's see the clams like I said before
3:16
Make sure they open. And I was a check and now, pa-da-pa
3:46
Okay now we give a nice turn. I want the spaghetti take all the taste with the clams
3:56
with my sauce. I wish you can smell the smell in the kitchen
4:05
Oh, so good. I take all the smell, I take all the
4:11
everything gets on me now. Now a little parsley. And now let's taste. That's the way to make it. And look at this. Really good. Salute cincine de Bibari
