hi guys I hope you’re really really well
so me and the Hotpoint gang reached out
to you for your most precious food
memories and you gave us such an amazing
response click the link go over to the
hub there’s a competition where you
could win a whole load of Hotpoint
equipment of all the food memories that
you’ve given us I’m gonna show you one
that really appealed to me this is
Amanda she had a fantastic time in Milan
when she was younger and there was one
dish that she loved so much linguine
vongole a white wine parsley garlic and
clan’s is an absolute belter of a dish
so Amanda linguine vongole paints a
picture I was 21 yeah just graduated
from college and wanted to be a fashion
designer
so got in a plane with my portfolio and
a couple of friends and we flew out to
Milan to get a job and these are two
fellows that this is one of them this is
my lovely Frank live yeah and David yeah
it was good fun we were just eating in
cheap cheap pasta restaurants and
discovered this dish one dome I think I
was quite brave to eat it because in
1989 British people didn’t really shells
Michelle fish cooking this at home since
you know what I’ve tried ended up using
tinned clams what would it mean to you
if you could legitimately cook this dish
at home for your friends and family I’d
be very proud of myself
hopefully through the dish they would
feel the fun of my use vongole night
okay have a look at these ingredients
here in Italy you want to be cooking
with lovely northern Italian white wine
now we’ve done loads of research we’ve
spoken to restaurants all through Milan
and this is pretty much how it is let’s
get the pasta in you want the water
boiling season it up and then I like to
get a little basket weave John have you
ever done a little basket weave he’ll
make it to go yeah I’m sure moving on
one garlic clove per person have a
little chopped up there with the parsley
when I’ve seen Nonna’s cook this they
use the stalks stalks if they’re finely
sliced are very sweet yeah
and crunchy these are Italian clams
we’ve flown these in these are the exact
same plan yeah have you got a local
fishmonger near you yeah
so what you need to do is flirt with you
ha ha you have to flirt with your
fishmonger and your butcher and you’ll
notice they’re quite heavy
yeah so that means that they’re full of
water the meat is extra let’s get the
pan on a high heat now I’m using the
lovely hot point gas up here so it gives
you really even heat distribution go in
with the olive oil right garlic chili
some people Chinese fresh chili well
that’s not so classic we’re going to
give it a little agitation yeah the
minute it starts to color then we go in
with your vongole give it a little shake
and then some of your wine Hey
just a splash not much not much at all
and then those little clams are gonna be
popping and popping and the juice will
come out and they’re cooked when they’re
open can I ask you one thing about the
olive I usually cook in coconut oil no
no no because literally Italy will come
to you and they will put you in jail
okay that’s starting to take me back and
feeling younger already
yeah so we’re gonna try the pasta it
still got a bite to it go in now we’re
gonna go in and no Janie we’re gonna go
in with the parsley toss it around then
you add a little oil at the end what
will happen is the liquid and the oil
will boil together and then become one
and when it becomes one it’s like a
cream can you see it coming together Wow
so your very own Louie anyone believe
look at the juice and just to finish oh
my gosh
sweet and juicy it is like being back
there the first time and it’s been
amazing to see what the quantities look
like yeah I’m too much of any one thing
just completely ruin it I’m gonna do it
amazing so look thank you for being here
it’s been really really nice to meet you
it’s been fantastic to share your food
memory and the good news is Hotpoint
they’re gonna give you a hob and an oven
right that’s very good and I’ve got one
last thing it’s a little bit spicy but
go with the flow we’ve Ongole you two
are the icing on a cake thank you
guys get involved hit a link go through
to the hub and give yourself a chance to
win some beautiful Hotpoint kit
[Music]
so me and the Hotpoint gang reached out
to you for your most precious food
memories and you gave us such an amazing
response click the link go over to the
hub there’s a competition where you
could win a whole load of Hotpoint
equipment of all the food memories that
you’ve given us I’m gonna show you one
that really appealed to me this is
Amanda she had a fantastic time in Milan
when she was younger and there was one
dish that she loved so much linguine
vongole a white wine parsley garlic and
clan’s is an absolute belter of a dish
so Amanda linguine vongole paints a
picture I was 21 yeah just graduated
from college and wanted to be a fashion
designer
so got in a plane with my portfolio and
a couple of friends and we flew out to
Milan to get a job and these are two
fellows that this is one of them this is
my lovely Frank live yeah and David yeah
it was good fun we were just eating in
cheap cheap pasta restaurants and
discovered this dish one dome I think I
was quite brave to eat it because in
1989 British people didn’t really shells
Michelle fish cooking this at home since
you know what I’ve tried ended up using
tinned clams what would it mean to you
if you could legitimately cook this dish
at home for your friends and family I’d
be very proud of myself
hopefully through the dish they would
feel the fun of my use vongole night
okay have a look at these ingredients
here in Italy you want to be cooking
with lovely northern Italian white wine
now we’ve done loads of research we’ve
spoken to restaurants all through Milan
and this is pretty much how it is let’s
get the pasta in you want the water
boiling season it up and then I like to
get a little basket weave John have you
ever done a little basket weave he’ll
make it to go yeah I’m sure moving on
one garlic clove per person have a
little chopped up there with the parsley
when I’ve seen Nonna’s cook this they
use the stalks stalks if they’re finely
sliced are very sweet yeah
and crunchy these are Italian clams
we’ve flown these in these are the exact
same plan yeah have you got a local
fishmonger near you yeah
so what you need to do is flirt with you
ha ha you have to flirt with your
fishmonger and your butcher and you’ll
notice they’re quite heavy
yeah so that means that they’re full of
water the meat is extra let’s get the
pan on a high heat now I’m using the
lovely hot point gas up here so it gives
you really even heat distribution go in
with the olive oil right garlic chili
some people Chinese fresh chili well
that’s not so classic we’re going to
give it a little agitation yeah the
minute it starts to color then we go in
with your vongole give it a little shake
and then some of your wine Hey
just a splash not much not much at all
and then those little clams are gonna be
popping and popping and the juice will
come out and they’re cooked when they’re
open can I ask you one thing about the
olive I usually cook in coconut oil no
no no because literally Italy will come
to you and they will put you in jail
okay that’s starting to take me back and
feeling younger already
yeah so we’re gonna try the pasta it
still got a bite to it go in now we’re
gonna go in and no Janie we’re gonna go
in with the parsley toss it around then
you add a little oil at the end what
will happen is the liquid and the oil
will boil together and then become one
and when it becomes one it’s like a
cream can you see it coming together Wow
so your very own Louie anyone believe
look at the juice and just to finish oh
my gosh
sweet and juicy it is like being back
there the first time and it’s been
amazing to see what the quantities look
like yeah I’m too much of any one thing
just completely ruin it I’m gonna do it
amazing so look thank you for being here
it’s been really really nice to meet you
it’s been fantastic to share your food
memory and the good news is Hotpoint
they’re gonna give you a hob and an oven
right that’s very good and I’ve got one
last thing it’s a little bit spicy but
go with the flow we’ve Ongole you two
are the icing on a cake thank you
guys get involved hit a link go through
to the hub and give yourself a chance to
win some beautiful Hotpoint kit
[Music]
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