Essential Pepin

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- THIS IS BEAUTIFUL RICOTTA DUMPLING HERE WITH A RED PEPPER SAUCE.

VERY IMPRESSIVE BUT REALLY NOT COMPLICATED TO DO.

THIS IS HOW I DID IT.

FIRST, MAKE THE SAUCE.

CUT A RED PEPPER INTO PIECES AND ADD IT TO A PAN WITH A CUP OF WATER.

CHOP A TOMATO AND ADD IT TO THE PAN ALONG WITH THE PEPPER.

BRING TO A BOIL.

THEN REDUCE THE HEAT AND COOK IT GENTLY UNTIL SOFT, ABOUT 8 MINUTE.

PUSH THE MIXTURE THROUGH A FOOD MILL.

RETURN THE PUREE TO THE SAME SAUCEPAN OVER MEDIUM HEAT AND SEASON WITH SALT AND FRESHLY GROUND BLACK PEPPER.

THEN DISSOLVE ONE TABLESPOON OF CORNSTARCH IN A LITTLE BIT OF WATER AND DRIZZLE IT IN, WHISKING UNTIL THE SAUCE RETURN TO A BOIL AND THICKEN SLIGHTLY.

REMOVE FROM THE HEAT, ADD BUTTER AND OLIVE OIL, AND EMULSIFY WITH AN IMMERSION BLENDER FOR ABOUT 10 SECOND.

TO MAKE THE DUMPLINGS, COMBINE THE RICOTTA, THE FLOUR, THE GRUYERE, THE SALT, AND THE EGGS IN A BOWL AND MIX UNTIL SMOOTH.

IF IT GET A BIT STICKY FOR THE WHISK, USE A SPOON TO PUSH THE MIXTURE THROUGH.

SNIP CHIVES INTO 1/4 INCH PIECES, AND STIR IT IN.

BRING A LARGE POT OF WATER TO A BOIL AND DROP THE MIXTURE IN SPOONFULS INTO THE SIMMERING WATER, ONE AT A TIME, UNTIL THE MIXTURE HAS BEEN USED.

THEY TAKE ABOUT 8 TO 10 MINUTE TO COOK, BY WHICH TIME, THEY'LL RISE TO THE TOP AND FLOAT.

TO SERVE, CAREFULLY POUR SOME OF THE SAUCE INTO THE BASE OF A GRATIN DISH AND, USING A SLOTTED SPOON, LIFT UP THE DUMPLINGS, AND DRIZZLE A LITTLE MORE SAUCE ON TOP.

SPRINKLE WITH SOME GRATED PARMESAN CHEESE FOR LIGHT, DELICATE RICOTTA DUMPLING IN RED PEPPER SAUCE.

GNOCCHI, PASTA, WE'RE GONNA DO IT FIVE DIFFERENT WAY, AND YOUR FAMILY IS GOING TO LOVE IT.

THIS IS ESSENTIAL PEPIN.

[upbeat string music] I'M DOING ALL KIND OF PASTA TODAY.

I'M GOING TO DO A GRATIN OF MACARONI, MACARONI BEAUCAIRE, NAMED AFTER A TOWN IN THE SOUTH OF FRANCE; ORZO WITH AN ARUGULA SAUCE; A GNOCCHI MAISON; AND A LINGUINE WITH CLAM SAUCE AND VEGETABLE.

I'VE ALREADY STARTED COOKING MY MACARONI HERE, ELBOW MACARONI.

I HAVE ABOUT 10 OUNCE HERE.

IT'S INTERESTING, YOU KNOW.

WHEN YOU COOK A MACARONI, FOR EXAMPLE, YOU GET MUCH MORE OUT OF IT, OUT OF 10 OUNCE.

10 OUNCE OF SPAGHETTI, LIKE AT HOME, WE EAT TWO PEOPLE ON IT.

YOU KNOW, 10 OUNCE OF MACARONI, YOU DO A WHOLE GRATIN, YOU EAT FIVE OR SIX.

SO THERE IS SOMETHING TO BE SAID ABOUT CALORIES THERE.

I HAVE TWO EGGPLANT HERE.

SO WE'RE GOING TO CUT THIS INTO SLICE.

I WON'T USE THAT FIRST ONE.

AND COOK THAT IN THE OVEN.

SO WHAT I WANT TO DO IS TO PUT A LITTLE BIT OF OIL ON TOP OF A... YOU USE MUCH LESS OIL THIS WAY, BECAUSE IF YOU START FRYING THE EGGPLANT INTO A SKILLET, YOU USE AN ENORMOUS AMOUNT OF OIL.

HERE WHAT I'M GOING TO DO, PUT A BIT OF SALT IN THE BOTTOM AND ACTUALLY JUST PUT THOSE ON TOP OF IT HERE.

HERE IT IS.

SO WHAT I DO, I PRESS IT INTO THAT BIT OF OIL AND THEN TURN IT UPSIDE DOWN SO THAT IT'S SLIGHTLY OILED ON THE OTHER SIDE.

SO IT'S RELATIVELY A MINIMAL AMOUNT OF OIL FOR EGGPLANT.

EGGPLANT CAN BE A REAL SPONGE, YOU KNOW.

THEY ABSORB A GREAT DEAL OF OIL.

OKAY, THAT'S IT.

SO WE PUT THAT IN THE OVEN, 375, 400 DEGREE FOR ABOUT 30 MINUTE OR SO.

NOW MY EGGPLANT ARE COOKED.

SEE, THEY ARE SOFT AND NICE.

AND WE'RE GOING TO DO A GRATIN WITH LAYER OF EGGPLANT AND LAYER OF TOMATO.

MAYBE CUT INTO SLICE TO ALTERNATE.

PUT A DASH OF OLIVE OIL THERE AND A LAYER OF EGGPLANT TO COVER THE BOTTOM.

THERE WE ARE.

I HAVE IT ALL OVER.

NOW A LAYER OF TOMATO.

MAYBE I PUT A DASH OF SALT ON TOP OF THIS HERE.

OKAY.

NOW I'M GOING TO PUT THE PASTA ON TOP OF IT.

AND IN MY PASTA, I'M GOING TO PUT SOME SALT, PEPPER, GRATED CHEESE-- I HAVE PARMIGIANO HERE-- A LITTLE BIT OF CHIVE FOR COLOR HERE.

OLIVE OIL IN THERE.

NOW HERE, A LAYER LIKE THAT OF THOSE MACARONI.

AND ON TOP OF IT, WE'LL DO THE SAME THING AGAIN: SLICE OF EGGPLANT, SLICE OF TOMATO.

AGAIN.

HERE WE ARE.

THAT'S IT.

BEAUTIFUL GRATIN.

AND ON TOP OF THAT, WE'RE PUTTING CHEDDAR CHEESE.

YOU COULD PUT ANOTHER TYPE OF CHEESE, BUT WITH EDIBLE MACARONI, I LIKE SOME CHEDDAR.

THAT'S IT.

NOW THIS HAS TO GO INTO THE OVEN, ABOUT 400 DEGREE FOR ABOUT 30 MINUTES.

ISN'T THAT BEAUTIFUL?

GRATIN OF MACARONI BEAUCAIRE.

AS YOU CAN SEE, I HAVE ENOUGH HERE FOR AN ARMY WITH 10 OUNCE OF MACARONI.

SO THERE IS A LAYER, REMEMBER, IN THE CENTER OF IT, WITH A LAYER OF EGGPLANT UNDERNEATH AS WELL.

MAKING A MESS OUT OF IT, BUT...

OKAY.

WHOOP.

HERE WE ARE.

MACARONI BEAUCAIRE.

AND WITH THAT, YOU KNOW, A LITTLE GLASS OF MONTEPULCIANO IS GOING TO WORK JUST FINE.

AND NOW I'M GOING TO COOK ORZO.

ORZO ARE THOSE PASTA WHICH LOOK LIKE RICE HERE, YOU KNOW.

AND YOU CAN DO A LOT OF THING WITH IT, AND IT'S DIFFERENT IN TEXTURE THAN YOUR STANDARD PASTA.

SO I'M GONNA START-- SALTED WATER HERE.

ADD A POUND OF ORZO HERE.

BRING IT BACK TO A BOIL, AND YOU WANT TO LET IT BOIL ABOUT 7, 8 MINUTE.

SO WE'RE GOING TO DO A SAUCE WITH PIGNOLI NUTS, ONION, SCALLION, TOMATO, CHEESE, AND, OF COURSE, THE ARUGULA THAT I HAVE HERE, WHICH IS BEAUTIFUL LITTLE ARUGULA, JUST BEEN WASHED.

YOU CAN SEE IT'S WET FROM WASHING, AND THAT'S ALL YOU NEED IN TERM OF LIQUID.

SO WE'LL START WITH THE OLIVE OIL.

AND I WANT TO BROWN THOSE PIGNOLI NUTS.

AND THIS IS COMING BACK TO A BOIL, SO I WILL REMOVE THAT.

MY PAN IS REALLY HOT HERE.

OKAY.

YEAH, THEY ARE BEAUTIFULLY BROWN ALREADY IN, LIKE, A MINUTE OR SO.

ONION.

THEY DON'T HAVE TO BE TOO FINE, YOU KNOW?

BEAUTIFUL COLOR ALREADY.

THERE WE ARE.

THAT'S IT.

OKAY.

NOW I CAN PUT MY ANCHOVIES IN IT.

SEE THE MOISTURE HERE.

I FORGET WHETHER I PUT ANY SALT IN THERE.

NO, I DIDN'T.

THAT'S WHY YOU HAVE TO TASTE ALL THE TIME WHEN YOU COOK.

TASTE, COOK, TASTE, COOK, AND ADJUST.

COOKING IS THE ART OF ADJUSTMENT.

HERE IS MY ARUGULA.

I HAVE SOME ARUGULA IN MY GARDEN, AND THIS IS A WILD ARUGULA.

SO THIS, YOU WANT TO LET IT GET WILTED.

AND I'M GOING TO NEED SOME CHEESE FOR THAT.

IN THAT CASE, YOU COULD HAVE A ROMANO.

YOU COULD HAVE PARMESAN CHEESE.

THERE'S NEVER ENOUGH CHEESE FOR ME IN PASTA.

AND YOU CAN ALSO USE A VEGETABLE PEELER, YOU KNOW, TO DO LITTLE FLAKE OF CHEESE, YOU KNOW, ON TOP OF YOUR PASTA LIKE THIS.

THAT LOOKS GOOD TOO.

THAT'S GOOD WITH WINE TOO.

MMM.

BRUNELLO DI MONTALCINO-- GOOD CLASSIC ITALIAN WINE.

OKAY.

IT'S ABOUT WILTED.

LET ME CHECK.

NOW IT'S REALLY BOILING.

HMM.

IT'S PRETTY AL DENTE.

YOU KNOW, AL DENTE, SOME PEOPLE LIKE IT MORE AL DENTE THAN OTHER.

I LIKE MY PASTA AL DENTE BUT NOT TOO AL DENTE.

GOOD.

AND THEN I CAN PUT THIS DIRECTLY INTO MY SAUCE HERE.

A BIT OF THE GRATED CHEESE INSIDE AND MAYBE A LITTLE MORE ON TOP.

MAYBE A DASH MORE CHEESE IF YOU WANT.

AND THAT'S BASICALLY IT.

THIS IS THE ORZO WITH ARUGULA SAUCE.

I HAVE A POTATO HERE, ABOUT 6, 8 OUNCES FOR THAT RECIPE.

I'M COOKING SOME GNOCCHI MAISON, "MAISON" MEANING "MY HOUSE, MY STYLE."

AND YOU CAN DO GNOCCHI WITH POTATO ONLY OR WITH A PATE A CHOUX, THE SAME MIXTURE THAT YOU DO CREAM PUFF, YOU KNOW, OR A MIXTURE OF THOSE, AS I'M GOING TO DO TODAY.

SO THAT POTATO, WHICH IS STILL LUKEWARM, I'M GOING TO PUT IT IN THE FOOD PROCESSOR HERE.

AND WITH THAT, I'M GOING TO DO A LITTLE BIT OF A PATE A CHOUX.

I HAVE HERE 1/2 A CUP OF WATER.

1/2 A CUP OF WATER.

I'M GOING TO PUT A DASH OF SALT IN THIS, LIKE, A TABLESPOON OF OLIVE OIL.

AND WITH THAT, I WILL NEED 1/2 A CUP OF FLOUR.

WHEN YOU DO A PATE A CHOUX, USUALLY THE SAME AMOUNT OF FLOUR THAN LIQUID.

SOMETIMES YOU DO IT WITH MILK.

SOMETIMES YOU DO IT WITH WATER.

HERE I'M DOING IT WITH WATER.

DON'T TRY TO POUR A LITTLE BIT AT A TIME.

YOU HAVE TO DUMP THE WHOLE THING IN IT AND MIX IT AND GO FAST.

SO NOW IT'S BOILING NICELY.

I DROP THE WHOLE THING IN IT AND THEN MIX IT.

THIS IS THE BASE, REALLY, OF YOUR PATE A CHOUX.

AND YOU CAN SEE HERE THAT MIXTURE, YOU KNOW.

SO I WANT TO COOK IT MAYBE 30 SECONDS OR SO JUST TO DRY IT OUT A LITTLE BIT.

USUALLY YOU WOULD LET THAT COOL OFF A LITTLE BIT, BUT WE CAN DO IT RIGHT AWAY.

AND PUT THAT WITH THE POTATO.

I'M GOING TO MIX IT A LITTLE BIT.

AGAIN, A DASH OF SALT IN IT.

I'M GONNA PUT A LITTLE BIT OF GRATED ROMANO CHEESE AND MAYBE A BIT OF PEPPER AS WELL.

AND THERE WE'RE PUTTING TWO EGGS IN THERE.

SO LET IT TURN.

BREAK THE EGGS DIRECTLY.

HERE.

OKAY.

HAVE THE MIXTURE WHICH IS RELATIVELY SOFT HERE.

THAT'S IT.

YOU COULD USE A SPOON, ACTUALLY, TAKE TABLESPOON OF IT AND DROP IT IN THE WATER, WHICH WILL BE PERFECTLY FINE, OR WE CAN DO IT WITH A PASTRY BAG, ONE OR THE OTHER.

WHAT YOU DO IN A CASE LIKE THIS, YOU PUT THAT TO THE END LIKE THIS.

THIS IS NOT TOO LIQUID, BUT SOMETIME IT'S A BIT MORE LIQUID.

YOU TWIST THIS.

YOU PUSH THIS IN.

SO YOU CAN FILL UP YOUR BAG, AND IT DOESN'T FALL OFF.

A GOOD IDEA ALSO IS TO PUT IT IN SOMETHING, LIKE, THAT HIGH SO IT'S EASY TO FILL IT UP.

OKAY.

YOU BRING THAT TOGETHER.

YOU WANT TO FOLD THIS LIKE AN ACCORDION THERE, YOU KNOW, AND PUSH THE MIXTURE.

NOW YOU CAN EXTEND THAT NOW.

AND YOU PUT THAT HERE IN THAT FASHION, AND WHEN YOU PRESS, YOU PRESS WITH THAT PART OF THE HAND WITHOUT OPENING HERE.

IF YOU PRESS HERE, IT GOES BACK UP, YOU KNOW?

SO I HAVE SOME BOILING WATER HERE.

AND YOU CAN USE JUST A LITTLE KNIFE LIKE THIS.

I WET IT.

I PUT IT ON THE SIDE.

THIS IS FOR A FIRST COURSE, ACTUALLY, YOU KNOW.

SO IT'S--YOU CAN, OF COURSE, DOUBLE THIS-- A CUP OF FLOUR-- AND THAT WILL BE ENOUGH FOR A MAIN COURSE, BUT THIS IS FOR A FIRST COURSE.

YOU WANT TO POACH THEM, LIKE, 4, 5 MINUTES IN THERE.

IF YOU HAVE NO USE FOR IT RIGHT AWAY, PUT THAT IN A BOWL OF WATER AND ICE UNTIL IT'S COLD.

YOU DRAIN THEM OUT; YOU DON'T LEAVE THEM IN THE WATER.

PUT A LITTLE BIT OF OIL ON TOP SO THEY DON'T DRY.

WE'RE GOING TO PUT THEM IN A SMALL GRATIN DISH LIKE THIS.

I'M GOING TO BUTTER IT A LITTLE BIT.

YOU DON'T WANT TO LET THEM BOIL STRONG NOW AND COVER, BECAUSE THEN THEY EXPAND.

IF THEY EXPAND ONCE, THEY DON'T EXPAND A SECOND TIME.

SO YOU JUST WANT TO POACH THEM UNTIL THEY ARE COOKED INSIDE BUT WITHOUT EXPANDING.

THEN WHEN YOU ARE USING THEM, EITHER IN INDIVIDUAL GRATIN OR A LARGE ONE, THEN YOU LET THEM EXPAND IN THE OVEN BEFORE YOU SERVE THEM.

THAT'S IT.

I THINK THEY'RE COOKED ENOUGH.

I CAN SEE THEM.

THEY'RE PRETTY FIRM HERE.

SO THEY WILL TAKE PROBABLY 12, 15 MINUTE WHEN THEY ARE COLD, BECAUSE, OF COURSE, THEY HAVE TO GET HOT AGAIN.

BUT IN OUR CASE HERE, PROBABLY 4, 5 MINUTES IN THE OVEN AT THE MOST, BECAUSE THEY ARE HOT ALREADY.

AND THROW LITTLE BIT OF OLIVE OIL ON TOP HERE.

SOME CHEESE HERE.

YOU CAN ADD PARMESAN, ROMANO, EVEN GRUYERE.

WHEN I PUT A GRATIN IN THE OVEN, I ALWAYS PUT IT ON A COOKIE SHEET-- EASIER TO GET IT, EASIER TO GET IT OUT-- AND IF IT SPILLED, IT DOESN'T MESS UP YOUR OVEN.

OKAY.

MAYBE A LITTLE BIT OF GREEN ON TOP FOR COLOR HERE, A BIT OF PARSLEY.

THIS IS IT.

A LITTLE GRATIN AND WITH NOW THE GNOCCHI MAISON.

LINGUINE WITH CLAM SAUCE AND VEGETABLE.

A SPECIALTY OF MY WIFE.

SHE MAKE THE BEST LINGUINE OR SPAGHETTI IN CLAM SAUCE.

WHERE WE LIVE BY THE WATER, I PICK UP A LOT OF CLAM.

SOMETIME WE USED TO GO-- WHEN MY DAUGHTER CLAUDINE WAS SMALL, WE USED TO GO TO THE SEA.

WE COULD FEEL IT WITH OUR FEET, AND WE WOULD GET THOSE BIG QUAHOG CLAM.

HERE I'M NOT GOING TO USE QUAHOG.

I'M USING CHERRYSTONE-- A LITTLE SMALLER BUT SAME IDEA.

WE'LL START WITH SOME OLIVE OIL IN THERE.

AND I'M GOING TO SAUTE SOME ONION.

I HAVE, LIKE, A CUP, A GOOD CUP OF ONION IN THERE.

AND I'M GOING TO HAVE SOME GARLIC IN THERE.

I LIKE TO PUT THE GARLIC, YOU KNOW, IN SLICE LIKE THIS.

AND WHAT YOU CAN DO, YOU CAN USE A VEGETABLE PEELER, YOU KNOW, TO GET, LIKE, SLIVER OF GARLIC LIKE THIS.

IT CERTAINLY WOULD BE DIFFICULT TO CUT IT AS THIN WITH A KNIFE, YOU KNOW?

SO THIS WILL GO WITH THE ONION.

AND A LITTLE BIT OF FRESH OREGANO HERE THAT I HAVE.

OKAY.

HERE IT HAS START COOKING.

THIS IS GOING TO BE FOR THE CLAM IN THIS, AND HERE I HAVE EXTRA VEGETABLE HERE.

YOU WANT TO PEEL AT LEAST THE LOWER PART OF THE ASPARAGUS, BECAUSE IF YOU DON'T DO THAT, THEN THAT LOWER PART IS TOUGH; YOU CAN'T USE IT.

AND IF YOU CANNOT USE IT, YOU HAVE TO THROW IT OUT, WHICH IS A SHAME.

SO WE PEEL THE ASPARAGUS THIS WAY.

THAT GOES IN THERE.

HAVE TO PUT SOME OIL ALSO.

I HAVE TO PUT SOME MUSHROOM.

AND, OF COURSE, YOU CAN DO IT JUST WITH THE CLAMS.

BUT HERE...

OKAY, SO THIS MAYBE IN HALF, IN THREE PIECE.

AND EVENTUALLY I'LL PUT SOME TOMATO IN THERE.

[pan sizzling] SALT.

THAT'S IT.

MAYBE A LITTLE PIECE OF BUTTER IN MY VEGETABLE.

AND NOW THE CLAM.

I HAVE OPENED A WHOLE BUNCH OF CLAM ALREADY, AS YOU CAN SEE HERE.

I HAVE MORE TO OPEN.

THOSE ARE THE SIDE OF THE CHERRYSTONE, AND WHAT WE DO, YOU KNOW, I LIKE TO OPEN THEM WITH A KNIFE, LIKE THIS.

I PUT THEM AGAINST THE OPENING HERE, PUT MY FINGER IN THE BACK, AND PRESS INTO IT.

YOU CUT THROUGH.

WHEN YOU CUT THROUGH, IT CUT THE TWO ABDUCTING MUSCLE HERE, AND THEN IT OPENS.

AND THEN OUT OF THIS, YOU WANT TO CUT THAT HERE, ON THIS SIDE.

REMOVE THAT PART HERE, ESPECIALLY, LIKE, IF YOU SERVE CHERRYSTONE, SMALL ONE, RATHER, AND CUT THEM THIS WAY TO SLURP THEM OUT, YOU KNOW?

IT'S THE BEST WAY.

ANOTHER WAY OF OPENING IT IS TO OPEN IT WITH THE REGULAR OPENER FROM THE BACK HERE.

THIS IS OFTEN THE CONVENTIONAL WAY.

I PERSONALLY FIND IT MORE DIFFICULT.

OKAY.

HERE THEY ARE OPEN, AS YOU CAN SEE.

BUT WHATEVER WE DO, JUST WATCH YOUR FINGER.

SO WHAT WE ARE GOING TO DO HERE-- THIS IS REALLY MOVING TOO.

YOU WANT TO DEGLAZE THAT WITH WHITE WINE.

AND I'M GOING USE THE JUICE OF THE CLAM.

WHAT WE DO HERE, YOU KNOW, WHEN YOU OPEN ALL OF YOUR CLAM-- I'VE DONE IT ALREADY-- YOU FINISH OPENING THEM, AND YOU CUT THEM INTO PIECES, ONE OF THE BEST WAYS IS TO REALLY USE A SCISSOR, BECAUSE WITH A KNIFE, IT TENDS TO SLIDE.

TO CUT THEM IN HALF-- I'VE CUT MOST OF THEM HERE-- YOU USE YOUR SCISSOR.

AND AT THE BEGINNING, BEFORE EVEN YOU DO THAT, YOU WASH ALL OF YOUR CLAM IN THE LIQUID, AND THEN BRING THEM BACK INTO ANOTHER BOWL.

THEN LET THAT LIQUID REST FOR, LIKE, 10, 15 SECONDS AND POUR IT GENTLY.

YOU SEE, YOU DON'T REALLY HAVE TO STRAIN IT, BECAUSE ANY SEDIMENT IS AT THE BOTTOM.

SO YOU LET THAT GENTLY REST, AND THEN YOU POUR THE TOP ON TOP OF IT.

IN FACT, WE ARE GOING TO USE IT HERE.

SO I HAVE THE WHITE WINE HERE AND THE JUICE OF THE CLAM.

THAT REDUCED.

I DON'T PUT THE CLAM TO COOK NOW.

HERE WE'VE DONE IT ALREADY, BUT THERE IS SOME SEDIMENT IN THE BOTTOM, SO YOU DON'T USE THAT.

THE CLAM WILL BE PUT ONLY AT THE END, LIKE, TO COOK FOR, LIKE, A MINUTE OR SO.

I DON'T WANT TO OVERCOOK THE CLAM.

I'M GOING TO PUT THE TOMATO IN THERE TOO.

SOME BLACK PEPPER.

THERE.

THIS IS COOKING.

SHE'S BOILING.

WE WANT TO LET IT REDUCE.

THIS IS GOING TO BE GREAT.

NOW I'M READY TO SERVE MY PASTA, SO THAT'S NOW THAT I COOK THE CLAM.

YOU KNOW, PUT THEM IN THE LIQUID HERE.

AND YOU KNOW WHAT?

THEY'LL COME TO A BOIL.

BARELY COMING TO A BOIL.

THEY GET TOUGH, AND THEY WILL BE TENDER LIKE THIS.

THAT'S IT.

LET'S SEE MY PASTA.

SO IT'S COOKED NOW.

OKAY.

HERE IT IS IN THERE.

I'M GOING TO PUT A BIT MORE OF OLIVE OIL IN THERE.

MAYBE A DASH OF SALT, EVEN THOUGH I HAVE SALT HERE, BUT NOT PEPPER.

AGAIN.

THE CLAM IS SERVED WITH THE SHELL.

OF COURSE, IT'S BIGGER IN THE PLATE.

BUT I LIKE IT OFF THE SHELL.

AND I'M GOING TO PUT ALL OF THOSE VEGETABLE IN THERE, AS WELL AS MY CLAM.

SOMETIME I TOSS THIS, YOU KNOW, TOGETHER.

BEEN KNOWN TO DO THIS.

AND WHAT HAPPEN IS THAT I SERVE THAT ON THE PLATE WITH A BIG LADLE OF THE CLAM AND CLAM JUICE ON TOP OF IT.

SO LIKE THAT, I CAN DIVIDE THE CLAMS A LITTLE BETTER IF I DO IT THIS WAY.

GOING TO PUT SOME PARMIGIANO-REGGIANO, AND YOU CAN SEE IT.

IT'S A LOT OF LIQUID IN IT, BUT, YOU KNOW, IT WILL ABSORB THAT LIQUID.

WHEN I DON'T DO THAT, WHEN I DON'T HAVE ALL OF THAT LIQUID, I ALWAYS PUT, LIKE, ONE LADLE OR TWO OF THE JUICE-- OF THE WATER OF THE PASTA, YOU KNOW, WHEN I SERVE IT.

SO HERE WE ARE HERE.

THIS TO BRING IT DIRECTLY.

THE PASTA LINGUINE WITH A CLAM SAUCE AND VEGETABLE.

I LOVE RED WINE WITH PASTA.

THIS IS A BRUNELLO DI MONTALCINO, SO THAT'S REALLY GOOD.

NOW, DON'T BE AFRAID TO MAKE MISTAKES IN THE KITCHEN, YOU KNOW?

IT'S NOT BRAIN SURGERY.

AND AS YOU GO, YOU GET BETTER AS TIME GOES.

THAT'S WHAT HAPPENED TO ME.

HAPPY COOKING.

- OH!

[upbeat string music] Captioning by CaptionMax www.captionmax.com - HAPPY COOKING.