Pasta Clam Sauce | Chef Jean-Pierre 

Italian all the way. To me, the Italian style is lighter, cleaner, and it's what I grew up eating at my grandma's house.

I love both ways because I love seafood… and wine hahaha. Great vid as always chef Jean! Thanks again

Chef… my wife and went out for our anniversary tonight to a local beautiful restaurant we have here in the lake martin alabama area called The Springhouse At Russell Crossroads….it's worth a google… tonight I had a 12oz bone in Veal Chop with a blueberry gastrique sauce… and it was an amazing combination… and very fresh tasting…never heard of gastrique before tonught… thanks chef… would love to hear your thoughts on that…

Chip From Alabama

♥️♥️♥️

This recipe was fire chef, Thank you

I'll have half a plate of each.

Hi Chef! Short feedback … Without a doubt are your dishes sensantional tasty! BUT! Everything looks so pale in your vids!! BUT! I love your vids anyway 😉

What can we say – a fabulous cooking lesson with two clam dishes! Can't wait to try both and real soon too!! Thank you CJ-P xoxo

Okay, let's dive into a more detailed description of the video:

The video centers around creating two distinct versions of pasta with clam sauce, showcasing both Italian and French culinary influences. The foundation of both dishes is a homemade clam juice, prepared by cooking fresh clams in olive oil with garlic, parsley stems, and white wine. This aromatic base is then strained, yielding a flavorful broth that serves as the heart of each sauce.

The Italian version, featuring linguine, emphasizes simplicity and fresh flavors. A light sauce is created by sautéing garlic and chili flakes in olive oil, then adding the reserved clam juice. The cooked linguine is then tossed in this sauce, allowing it to absorb the flavors. The dish is finished with fresh parsley and lemon zest, adding a bright, herbaceous note. The chef highlights the traditional Italian approach of omitting cheese, allowing the delicate flavors of the clams and sauce to shine.

The French-inspired version, using spaghetti, ventures into richer territory. A more decadent sauce is built by sautéing shallots and garlic in butter, followed by the addition of tarragon, cream, and the clam juice. The cooked spaghetti is then incorporated into this creamy sauce, and Parmesan cheese is added, contributing a savory, umami depth. The dish is further enriched with a final touch of butter and brightened with a squeeze of lemon juice.

Throughout the video, the chef provides insights into ingredient selection and cooking techniques. They stress the importance of using fresh, high-quality ingredients to elevate the final dish. Practical advice is offered, such as pre-cooking pasta to al dente and reserving pasta water to enhance the sauce's texture. The video encourages viewers to experiment with both recipes, highlighting the versatility of clam sauce and the distinct character each approach brings.

Is there anything other than chili flakes that you can recommend? I d don't like hot stuff

peace be upon you sir and happy ramadan month fasting

Everytime I watch you i learn something new!❤ I have always made the Italian way. But now I want to try the French way!! Thank you so much 😊

Chef – I love how much you enjoy cooking & eating – We even got a little sex talk in this episode. Can't wait to make this dish for my girl friend! Love the channel

I think French cuisine’s overrated for people who’d never get the chance to travel, & or given the chance to travel, I think I’d miss out on more tradition, than which’s already being deprived in a/this state of immobility, if didn’t go for the Italian version first…

…Clams should be considered escargot, & or escargot should be in the mollusk family! #Gentrification

ur vids so good ur my fav chef <3