Cooking Tips

Top New York Chef's Formula for Spaghetti with Newborn baby Clams


by Pamela Morgan, Flirting with Flavors

Some days it usually is easy to forget just how fortuitous I am-and then one of my own amazingly talented chef friends comes into my kitchen to cook way up a dish from his celebrated new cookbook, and I keep in mind that I am truly blessed. While my friend, Chef Mark Strausman of Freds at Barneys, decided to join me for a Facebook Survive video I knew I had to take hold of the day-so I asked him in order to cook up another one of the most popular recipes in a separate online video media to share with all of you! 

Mark’s the perfect instance of a New York City cooker as he’s an expert within so many cuisines. But if you had been to define New York by means of two food items, what would they be? You’d probably all come to an agreement that’s its bagels and pizza. Our melting pot location may have influences from all over the modern world, but Jewish and German eats are the dominant representations for the city that never sleeps. And Mark appreciates them both very well.

Watch the video, if not!

In this recipe, you’ll see that he has been a master of Italian relaxation food. He takes this kind of very classic seaside spaghetti dish and adds his or her own flair while staying in keeping with the principles of Italian dishes and celebrating the flavor of the ingredients. It really is uncomplicated Italian cooking at it has the best. Now that we’re into the reality of post-labor day lifetime, grab yourself a copy of his / her cookbook, and let this Spaghetti alle Vongole whisk you away!

Mark’s Newborn baby Clam Sauce with Spaghetti  Print This Post

Spaghetti alle Vongole It’s not just fun to say! This specific pasta dish is interesting to eat with friends plus family

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