one of the biggest-selling dishes in the
restaurant in Italian restaurants around
the world is spaghetti vongole I want to
hear you say dongle a vongole and
basically where am i fungal a there
these little things here clams beautiful
absolutely gorgeous now these are the
kind of things that certainly some
people don’t want to cook at home but
they love it they love it in the
restaurants so we’re gonna pimp we’re
gonna pimp
let’s forget you’ve Ongole okay so we
have a spaghetti right going into some
salted boiling water get your spaghetti
basket weave it into the water so it
spins around and it doesn’t stick
together salted boiling water as that
starts to go in we’re going to put the
lid on we’re going to foil it hard and
fast now guys one of the great great
love things also is squid people love
these little things people go mad but
squid you can get them in fish mongers
you can get them in the supermarkets
we’re going to slice these up but to add
a little rustle rustle meaning red he’s
going to make mr. BBQ is going to make
the most amazing tomato sauce okay so
I’m going to come back to you but in a
pan this is nice and hot here
the vongole is ready to go just give it
a little wash with the squid I’m just
going to slice it up so just nice finely
sliced squid and they’ll literally take
one minute to cook no more than that so
it’s a funny thing I I think people are
nervous you know to cook squid to cook
clams at home a little bit and I’m
saying loosen up enjoy it and let me
give you this recipe and I’m going to
give you all the critical points so that
you can make it just as beautiful as
those chefs in restaurants so look you
can see a little bit of knife action
here slicing that squid up we’ve got the
tails as well I’ve got my squid here
ready that the girls are going to pass
that to me in a second my pasta is
cooking and we give that a little mix up
that’s a beautiful thing that’s cooking
away we’ve got a hot pan so we’ve got
some white wine a nice fresh white wine
that you’d want to drink yourself mmm
oh sorry yeah right something like a
really nice fresh Chablis will be
gorgeous olive oil is on the go this is
all about all of all this dish as well
not oil as something to cook in but oil
is an ingredient okay
so we’re really big enough that Italian
love now one of the keys to a beautiful
beautiful arrabiata is actually come in
the stalks you know when you pick a
little bit of grass from a sports field
yeah and you cure now it’s kind of sweet
no all right well if you do it it’s kind
of gross but anyway and the stalks are
sweet this is the secret little
ingredient here so we’re going to finely
slice these stalks like this and we’re
going to finely slice those they’re a
little bit tough but when you finally
slice it no problem at all as we get to
the leaves see that I’m gettin chunky
see that I’m getting chunky and then we
go really chunky okay so that’s what we
want to make for use of the parsley
stalks the middle part and the leaves
like we did that thing with Russell
Brand he was get all nervous doing the
garlic I know what it’s like to be
what’s the brand in that video there you
go cheese
Russia if you didn’t see the Russell
Brand video and go in the back list of
food Tube check it out we’ve had some
brilliant videos over the year and thank
you thank you all of you for sharing it
on your social media liking it and
making food to the success that it is we
love it we love you we love the comments
and we’re here to serve so DJB you
chopped up like a baby everything’s
going to happen this is what I love this
is why I love cooking because it’s quick
it’s exciting hot pan right I’m going to
go in just with clams dry pan
okay that’s first then we’re going to go
in with olive oil the minute we put the
oil in we’re kind of getting the heat
going in with the garlic chips in with
the garlic so we’re going to go in with
the garlic there we go we’re going to
shake this right then we’re going to go
in with the parsley stalks
in with the past restore can I have some
some arts or parsley sorts go in guys
parsley salt go in and then a little
glass half glass of lovely white wine we
want the white wine to cook away okay
and then I’ve got some tomato sauce this
is a special tomato sauce we’re going to
come back to that in a minute just a
nice big spoon of the tomato sauce
shaky-shaky you can see we’re just
chucking it around and in with the squid
okay just have a little look in there
that’s what’s going on right right the
back on the heat lid on top so all right
it’s a big pan I’m making 20 portions
right but you get the idea
hot pan right the clams oil garlic
parsley stalks the South serosa pit can
pee
it’s good right so the magic ingredient
the arrabiata angry that was the tomato
sauce DJ BBQ what was in that tomato
sauce okay so we’ve got these gorgeous
gorgeous peppers mayonnaise chili pepper
so I got these peppers in there like
blackening so look at these bad boys you
put them in your oven you can put them
in your barbecue you can put them in
your honest in a stove so about 25
minutes until they get that kind of
beautiful kind of black color right
that’s it beautiful that is gorgeous and
take these yeah and here’s the thing by
blackening your you’re intensifying the
sugars there you go you’re creating like
char so let’s just I’ll bring this down
here we go here we go when you create
that show you are adding a new sort of
flavor aren’t you it’s a new flavor in
what you’re doing you wanted them I kind
of put using clean film over them and
that way you can kind of sweat them so
you can actually peel the skin off and
then I check this out right here so
those are a bit hot so wrap these up in
cling film what ten minutes yeah yeah 10
5 10 minutes step then you can actually
peel it off and then get the seeds out
unless you want a really agro dude and
then you get all that beautiful kind of
meat that lovely meat so I just show
them one show them the one shut come
forward guys so once it’s themed a
little bit we just take that stalk out
we get a little knife and we can easily
pull just tear this skin away and in
here is the sweetest most beautiful
beautiful chili and what was aggressive
heat is
now a mild rounded heat and then we just
lose the seeds and then we’re less we’re
left with this kind of fairly
unattractive chili but my god that’s the
good meat right there and if you want to
add like kind of like a sweet smoke
flavor there you can actually put that
in your barbecue indirect method and put
some like some wood chips on your
charcoal and then give that like a sweet
smoke flavor a nice kind of wood smoke
flavor and to the next level dude so
once we go Chili’s how do we make the
sauce okay so basically you get a bit a
glug of olive oil in your pan then I
want you to add two cloves of chopped
garlic
go for it brother who are so much faster
than I did okay so you get the garlic in
there and then you cook that as it
starts to gain color and we’re going to
add as much chili as you want okay so
are you going like three children
watching these four chili to here but
really it’s a nice rounded gorgeous sort
of heat you’re crazy dude okay so you
want to cook up there for a couple
minutes and then you want to add two
cans of tinned Tomatoes tomatoes one
look at some American brethren there you
go so then we break those Tomatoes up we
simmer it and season it for like five
minutes
yeah liquidize it or mash it up and then
that was the tomato sauce over here now
guys we’re ready girls you all right to
back off if you have a little turn here
guys this is what we got right here guys
this is what we got beautiful open
shells absolutely gorgeous the girls are
freaking out over here because they’ve
got some passage it is it the bright
pastor we love a little bit of live TV
so we’re going to take our spaghetti
which looks like it’s cooked let’s just
check let’s have a little go you know
how to check we want it nice and al
dente mmm rubbish yeah so in we go with
the spaghetti and we’re going to go in
with some chopped parsley that juice if
you just have a look in that pan can
anyone get a close-up in that man I
won’t I’m just going to make a little
clear it away here and also by the way I
want you to there’s a sense of urgency
when you make this you know we’re kind
of taking our time because it’s live TV
and it’s a little bit fun on this you
know all going on but you can really
honestly
start and finish this recipe
in four and a half minutes obviously the
pastor takes ten minutes look that’s
what we got we want to just add a little
bit more beautiful oil good quality
cold-pressed extra virgin olive oil and
then once we’ve got that in there we
want a little toasty tossing are we
going to use this one early okay so
we’re going to go in with this beautiful
dish here we go that’s hopefully I can
see what’s going on here we go here we
go look at that it’s a beautiful
beautiful dish now let’s plate this up
and you know we have a little taste of
that sauce have a little go on that my
brother the char is phenomenal at the
sweet term art is gorgeous
it’s everything that a beautiful
spaghetti vongole is but we got squid so
it’s just a bonus I’m gonna start
plating some of this up for our guests
but I’ve dedicated this recipe to a
lovely little boy where’s my little card
oh here it got a lovely boy who’s not
very well at the moment in the hospital
called Samuel nine years old and he’s in
st. George’s Hospital and we all want to
send our love to Sam you dummy to
everyone saying you love to Sam you say
hi
love you so Samuel I’m going to dedicate
this beautiful spaghetti vongole Wizkid
to you I’m going to start plating this
up for our guests we’ve got vongole
we got squid we’ve got juice I’m sorry
this is just I’ve got to do the juicy
bit look at the juice brothers and
sisters here you go this just makes it
and more parsley it just makes me happy
there you go who wants this
restaurant in Italian restaurants around
the world is spaghetti vongole I want to
hear you say dongle a vongole and
basically where am i fungal a there
these little things here clams beautiful
absolutely gorgeous now these are the
kind of things that certainly some
people don’t want to cook at home but
they love it they love it in the
restaurants so we’re gonna pimp we’re
gonna pimp
let’s forget you’ve Ongole okay so we
have a spaghetti right going into some
salted boiling water get your spaghetti
basket weave it into the water so it
spins around and it doesn’t stick
together salted boiling water as that
starts to go in we’re going to put the
lid on we’re going to foil it hard and
fast now guys one of the great great
love things also is squid people love
these little things people go mad but
squid you can get them in fish mongers
you can get them in the supermarkets
we’re going to slice these up but to add
a little rustle rustle meaning red he’s
going to make mr. BBQ is going to make
the most amazing tomato sauce okay so
I’m going to come back to you but in a
pan this is nice and hot here
the vongole is ready to go just give it
a little wash with the squid I’m just
going to slice it up so just nice finely
sliced squid and they’ll literally take
one minute to cook no more than that so
it’s a funny thing I I think people are
nervous you know to cook squid to cook
clams at home a little bit and I’m
saying loosen up enjoy it and let me
give you this recipe and I’m going to
give you all the critical points so that
you can make it just as beautiful as
those chefs in restaurants so look you
can see a little bit of knife action
here slicing that squid up we’ve got the
tails as well I’ve got my squid here
ready that the girls are going to pass
that to me in a second my pasta is
cooking and we give that a little mix up
that’s a beautiful thing that’s cooking
away we’ve got a hot pan so we’ve got
some white wine a nice fresh white wine
that you’d want to drink yourself mmm
oh sorry yeah right something like a
really nice fresh Chablis will be
gorgeous olive oil is on the go this is
all about all of all this dish as well
not oil as something to cook in but oil
is an ingredient okay
so we’re really big enough that Italian
love now one of the keys to a beautiful
beautiful arrabiata is actually come in
the stalks you know when you pick a
little bit of grass from a sports field
yeah and you cure now it’s kind of sweet
no all right well if you do it it’s kind
of gross but anyway and the stalks are
sweet this is the secret little
ingredient here so we’re going to finely
slice these stalks like this and we’re
going to finely slice those they’re a
little bit tough but when you finally
slice it no problem at all as we get to
the leaves see that I’m gettin chunky
see that I’m getting chunky and then we
go really chunky okay so that’s what we
want to make for use of the parsley
stalks the middle part and the leaves
like we did that thing with Russell
Brand he was get all nervous doing the
garlic I know what it’s like to be
what’s the brand in that video there you
go cheese
Russia if you didn’t see the Russell
Brand video and go in the back list of
food Tube check it out we’ve had some
brilliant videos over the year and thank
you thank you all of you for sharing it
on your social media liking it and
making food to the success that it is we
love it we love you we love the comments
and we’re here to serve so DJB you
chopped up like a baby everything’s
going to happen this is what I love this
is why I love cooking because it’s quick
it’s exciting hot pan right I’m going to
go in just with clams dry pan
okay that’s first then we’re going to go
in with olive oil the minute we put the
oil in we’re kind of getting the heat
going in with the garlic chips in with
the garlic so we’re going to go in with
the garlic there we go we’re going to
shake this right then we’re going to go
in with the parsley stalks
in with the past restore can I have some
some arts or parsley sorts go in guys
parsley salt go in and then a little
glass half glass of lovely white wine we
want the white wine to cook away okay
and then I’ve got some tomato sauce this
is a special tomato sauce we’re going to
come back to that in a minute just a
nice big spoon of the tomato sauce
shaky-shaky you can see we’re just
chucking it around and in with the squid
okay just have a little look in there
that’s what’s going on right right the
back on the heat lid on top so all right
it’s a big pan I’m making 20 portions
right but you get the idea
hot pan right the clams oil garlic
parsley stalks the South serosa pit can
pee
it’s good right so the magic ingredient
the arrabiata angry that was the tomato
sauce DJ BBQ what was in that tomato
sauce okay so we’ve got these gorgeous
gorgeous peppers mayonnaise chili pepper
so I got these peppers in there like
blackening so look at these bad boys you
put them in your oven you can put them
in your barbecue you can put them in
your honest in a stove so about 25
minutes until they get that kind of
beautiful kind of black color right
that’s it beautiful that is gorgeous and
take these yeah and here’s the thing by
blackening your you’re intensifying the
sugars there you go you’re creating like
char so let’s just I’ll bring this down
here we go here we go when you create
that show you are adding a new sort of
flavor aren’t you it’s a new flavor in
what you’re doing you wanted them I kind
of put using clean film over them and
that way you can kind of sweat them so
you can actually peel the skin off and
then I check this out right here so
those are a bit hot so wrap these up in
cling film what ten minutes yeah yeah 10
5 10 minutes step then you can actually
peel it off and then get the seeds out
unless you want a really agro dude and
then you get all that beautiful kind of
meat that lovely meat so I just show
them one show them the one shut come
forward guys so once it’s themed a
little bit we just take that stalk out
we get a little knife and we can easily
pull just tear this skin away and in
here is the sweetest most beautiful
beautiful chili and what was aggressive
heat is
now a mild rounded heat and then we just
lose the seeds and then we’re less we’re
left with this kind of fairly
unattractive chili but my god that’s the
good meat right there and if you want to
add like kind of like a sweet smoke
flavor there you can actually put that
in your barbecue indirect method and put
some like some wood chips on your
charcoal and then give that like a sweet
smoke flavor a nice kind of wood smoke
flavor and to the next level dude so
once we go Chili’s how do we make the
sauce okay so basically you get a bit a
glug of olive oil in your pan then I
want you to add two cloves of chopped
garlic
go for it brother who are so much faster
than I did okay so you get the garlic in
there and then you cook that as it
starts to gain color and we’re going to
add as much chili as you want okay so
are you going like three children
watching these four chili to here but
really it’s a nice rounded gorgeous sort
of heat you’re crazy dude okay so you
want to cook up there for a couple
minutes and then you want to add two
cans of tinned Tomatoes tomatoes one
look at some American brethren there you
go so then we break those Tomatoes up we
simmer it and season it for like five
minutes
yeah liquidize it or mash it up and then
that was the tomato sauce over here now
guys we’re ready girls you all right to
back off if you have a little turn here
guys this is what we got right here guys
this is what we got beautiful open
shells absolutely gorgeous the girls are
freaking out over here because they’ve
got some passage it is it the bright
pastor we love a little bit of live TV
so we’re going to take our spaghetti
which looks like it’s cooked let’s just
check let’s have a little go you know
how to check we want it nice and al
dente mmm rubbish yeah so in we go with
the spaghetti and we’re going to go in
with some chopped parsley that juice if
you just have a look in that pan can
anyone get a close-up in that man I
won’t I’m just going to make a little
clear it away here and also by the way I
want you to there’s a sense of urgency
when you make this you know we’re kind
of taking our time because it’s live TV
and it’s a little bit fun on this you
know all going on but you can really
honestly
start and finish this recipe
in four and a half minutes obviously the
pastor takes ten minutes look that’s
what we got we want to just add a little
bit more beautiful oil good quality
cold-pressed extra virgin olive oil and
then once we’ve got that in there we
want a little toasty tossing are we
going to use this one early okay so
we’re going to go in with this beautiful
dish here we go that’s hopefully I can
see what’s going on here we go here we
go look at that it’s a beautiful
beautiful dish now let’s plate this up
and you know we have a little taste of
that sauce have a little go on that my
brother the char is phenomenal at the
sweet term art is gorgeous
it’s everything that a beautiful
spaghetti vongole is but we got squid so
it’s just a bonus I’m gonna start
plating some of this up for our guests
but I’ve dedicated this recipe to a
lovely little boy where’s my little card
oh here it got a lovely boy who’s not
very well at the moment in the hospital
called Samuel nine years old and he’s in
st. George’s Hospital and we all want to
send our love to Sam you dummy to
everyone saying you love to Sam you say
hi
love you so Samuel I’m going to dedicate
this beautiful spaghetti vongole Wizkid
to you I’m going to start plating this
up for our guests we’ve got vongole
we got squid we’ve got juice I’m sorry
this is just I’ve got to do the juicy
bit look at the juice brothers and
sisters here you go this just makes it
and more parsley it just makes me happy
there you go who wants this
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