100%. I try to use the ingredients that are relatively easy to find and offer suggestions when it's a more difficult one.

Jack Chaplin got a cool recipe from one of his patrons. He used the clam juice then in a separate skillet he threw in butter, garlic, red onion olive oil and some flour and made a roux to thicken up the sauce. It looked awesome.

You won’t see brands on most television shows because their lawyers and producers won’t let them. Otherwise it’s an advertisement or an endorsement. 🤷‍♂️

@@scottreiber6879 Man that guy was only 62? Hard life, RIP.

Was never a fan of De Cecco opposed to imported or Barilla because for some reason De Cecco turns floppy and yes I know how to make it perfect lol. But now it's one of my go to top 3. Especially De Cecco Buccatini best for a nice Carbonara.

Thanks a lot man! I'm finally starting to develop what I think is a good template for these videos. I appreciate the feedback.

That’s probably why I hit that subscribe button today, 1/1/22, after watching for months.

Yeah I really think you hit the nail on the head with this comment. Not to bash on other KZfaqrs, I just find so often channels will have like all sorts of tedious steps, ingredients and cookware that will just have think by minute three "Oh well. This dish looks great. I don't have five hundred dollars for a collapsible dehydrator, or means to smoke duck fat." I'm sure I could use my oven to dehydrate at the very least, and I recognize some people might enjoy that approach because they're at a different level than I am in the kitchen. But the point is. Your channel makes this is all so easy. I appreciate as well your affiliate links aren't wildly expensive either. The filming and lighting is great. I like the home asthetic kitchen too it makes everything as unintimidating and welcoming as possible. Subscribed instantly. Do you have a cook book?

@@SipandFeast Do you have a cook book?

Yes! I agree wholeheartedly. Thank you so much. Keep up the great work.

@rogermwoodbury. I am very sorry to hear about your wife’s condition. I had a relative whose personality totally changed when he got dementia. He had been such a sweet man all his life, and he became uncontrollably angry. It took nothing to set him off. He could be in public or private it didn’t matter. Toward the end, his rage got nonstop. I try to remember him back when everybody loved him.

I'm so sorry about your wife. I, myself, lived alone for a long time and used to enjoy cooking for company and my children. Now, mostly thanks to KZfaqrs like Sip and Feast, I got better and love cooking for my girlfriend. We all get connected to one another somehow and cooking is a great way. Deep in your wife's heart lies those moments of joy with you in the kitchen.

Stay strong Roger. I cook for only one also. Regards.

I had to start cooking for one a few years ago.... just watch out for food waste, times are hard and you can do this

Haha. He was all business this time. Thanks for liking the channel!

Thanks for the feedback! It helps me know I'm moving in the right direction.

100% agree! Having substitutions and easily accessible options makes the recipes so much more accessible. It makes cooking much less intimidating!

Thanks! It was like 3pm and I think he thought I wouldn't let him finish it lol.

best endorsement you can get!!!!

No god we trust! No evidence, no gods!

@@rgruenhaus It’s okay, God still loves you. 😉

@Peanut Butter IMAGINED THAT, YOU DID!

Couldn't agree more. Great channel.

Thanks so much!

He forgot Lemon Juice and Lemon Zest and Parmigiano Reggiano. You cannot make this dish without those two ingredients

more garlic and clams i wanna make sure my wife stays away from me tonight

Because of these recipes, I am wearing another 20lbs.

Thanks very much! I see the comments but just leave them alone. I think they would love a response lol.

I do love garlic. Some dishes don't need so much but this one I love a lot.

They don't use lots of garlic in Italy when they're cooking.

Wow, people need to get over themselves. Garlic is great and at the end of they day, we make dishes to suit our own palettes. Use as much garlic as you want!

Besides adding such wonderful flavor to the dish, garlic has health benefits. It’s good for your biome, helps reduce inflammation, helps with keeping blood pressure stable, and helps with lowering cholesterol.

@@albaroderick8123 They also don't use a lot of caution when driving their cruise ships. When it comes to garlic, some is good, more is gooder.

I agree he’s so great. I cook on yt and the things people pick at its crazy.he said early on when i found his channel don’t waste your time with writing me negative comments i will never answer them,so smart. I got blasted for putting a bit too much oil in spaghetti with oil & Garlic??? Guy called my dish gross i cried and moved on because i remember what Jim said. People need to be respectful if u don’t like it keep scrolling. Sorry for the novel here i just got into all the comments. He’s cool

Thank you so much, really appreciate that!

Oh come on Donna! Get brave and give one a try! You can do it!

Watch and enjoy, but do try a recipe or two. If you do, you will meet with success and eventually find out that cooking is a necessary life skill.

You might like Chef John of FoodWishes also.

@@maryoleary2037 And a pleasurable one, with a payoff every time!

Thank you! He takes a lot of pride in getting the first bite and reaction in.

Great to hear!

The butter at the end is a nice touch and of course anyone who wants cheese gets cheese!

yah, that's exactly what I do, that last dusting of pecorino and a bit of butter at the end. Chef Jean Pierre's channel,he says "butter is my emotional support" He has it on hand next to whatever he is cooking, even if he doesn't actually use it in the dish. Hilarious

This looks delicious and I can’t wait to try. Where can I purchase the table top burners?

Thanks so much!

His videos have definitely upped my culinary game, anyway...

Culinary schools are important because not everyone has been cooking since childhood

I think his approach would make Culinary Schools much more popular!!

KZfaq makes higher education unnecessary.

Don’t you just love at the end when #1 taste tester pulls the plate closer and does the arm block!! This dish is 👍🏻

Thank you, and welcome to the channel!

@@SipandFeast… this comment from Sarah M was spot on… I agree 100%. I came across your linguine with clams video while scrolling through KZfaq today. Excellent recipe…easy, quick and delicious and your comments were perfect. After watching the video I was craving it. I happened to have all the ingredients on hand and made it for myself this evening. I didn’t want to heat the oven so I followed your recipe, but toasted the breadcrumbs, garlic, anchovies and parsley in a small sauté pan with a little olive oil and they turned out terrific. (I never added anchovies in the breadcrumb topping before and it really elevated the flavor. Thanks for that tip.)

ny ny

Thanks a lot man! Appreciate the support.

I thought, "No rating needed he is getting down on the plate!" LOL!

Thanks! I try to say it every time I heat a stainless pan in these videos.

Yes actually EVERY pan or skillet loves this, Cast Iron, Steel Woks, Non Stick...

@@The_Timinator except Cooks Illustrated tells me to pre heat my Calohalon non-stick with oil in the pan, to the temp you intend to cook at. I've used this method with good results, so I think I'll stick to it. Otherwise, agreed.

​@@comesahorseman You're probably right, I don't use the Non Stick pans. I do remember years ago the Old Wives Tale of NEVER heating a Teflon Pan without Oil in it because the Teflon gave off toxic fumes, that was before the Internet so it was an Old Wives Tale taken with a grain of salt.

@@The_Timinator well, the fumes given off were in fact toxic to pet birds such as parakeets. Nonstick pans that don't use PTFE don't have this problem, and modern non sticks might be able to be heated like stainless; but I'd check with the manufacturer first just to be sure. 😁

Exactly same here🔥🔥🔥🔥

Thank you very much!

Have you considered bottarga instead of parmesan? Works well with seafood pasta dishes.

@@vchmiele Will try it! Thank you!

I use toasted seasoned panko bread crumbs. (4C)

He's not yet interested in learning to cook, but hopefully in a couple of years.

@@SipandFeast I started my son with just mixing a couple of ingredients and am working my way up from there. Everything in its own time.

Sounds like heaven! 💜

Not a criticism, but, gee. Wish you hadn't used the words "especially intriguing" because I am a 79yo timid cook who'd rather not be intrigued. I'd rather be someone who thinks that looks good, I should make that tonight. Words matter.

Thank you very much! I can't wait to they cook for their own family when I'm older and I can sit back and watch.

Sounds great with the crab addition. Glad you're enjoying the recipes and thanks for the comment!

Thanks! I sometimes get so hung up on making it with whole clams that I forget how good and simple this one is.

I very much appreciate it!

The butter is very nice. I'm all for breaking any rule you want.

There are no rules for Italian cooking even in Italy

Thanks! He has 100% no interest in cooking yet lol. But I'm hoping that will change at some point.

Sounds great with a touch of pesto.

Thanks for the kind words.

Thanks! I'm trying to simplify all the recipes in these videos. I hope you enjoy it!

Thanks for the support! I hope you enjoy it.

@@SipandFeast decided to make this for dinner instead of my planned menu and it was amazing. Thank you for the inspiration👏🏻👏🏻🙏🙏

Great suggestion and tips.

My favorite dish!

Hey thanks! We used to have bigger meals when I was a kid and my Grandma was alive. Lasagna, manicotti, or shells were first course then all the Thanksgiving recipes followed a 2 hour rest lol.

Haters tried to take Costco down. They sell about 6 olive oils by different brands at any one time. I really try to show the best ingredients that most people will have access too. In Italy pasta is a small portion. In America it's a full meal. I just make Italian-American food specifically what's found in NY/NJ area.

As an Italian I can guarantee that pasta is not a side dish😅 . It is like that in many other countries but not here . Usually it is our first and main course (sometimes the only one , it depends) After, only after that, you may have a second course with meat / fish together with vegetables on the side . Or some cheese and cold cuts. It depends. But there is a clear separation between starter , first and second course ;)

@@andreabaront2240 What a lovely explanation. I'm now envisioning how delicious those meals are. Thanks for taking the time to respond.

@@chihuahuasrule1175 you are very welcome . Glad I could help;) I also enjoy this channel as this guy would really make Italian grandmas proud😅

Thanks man! I love the tip. Leeks are great too and an underused ingredient imo.

Thanks for the support!