by Chef G.S. Argenti | Mar 3, 2022 | Italian-American Cuisine
This is an authentic method for making Linguine and Clams. Even though the clams that are used are canned, they are an excellent product. We use canned clams here because we want the dish to be approachable by anyone no matter the location or the season. If you live...
by Chef G.S. Argenti | Mar 3, 2022 | Italian-American Cuisine
Learn how to make the quintessential American-Italian version of Linguine and clams. Linguine Alle Vongole. This version does use canned clams the benefit being no matter where you are in the world and no matter what the season is you can make this dish. I learned...
by Chef G.S. Argenti | Mar 3, 2022 | Italian-American Cuisine
Learn how to make Linguine and Clams in the authentic Italian method. This version which is #1 of 3 different versions uses fresh clams, parsley stems, garlic, hot pepper linguine, parsley leaves and of course fresh clams. Once you understand how the original linguine...
by Chef G.S. Argenti | Mar 3, 2022 | Italian-American Cuisine
Stocks are the basis for all good food. Learning how to make a classic chicken stock is not only easy, it’s a must for anyone who really wants to excel in the kitchen. Stop buying packaged chicken broth or stock, or better yet the misnamed “bone...
by Chef G.S. Argenti | Mar 3, 2022 | Italian-American Cuisine
Chicken Cacciatore in Italian is actually Pollo Alla Cacciatora. It’s a hearty dish that literally translated means Hunter’s Style Chicken. It’s traditionally made with Rabbit rather than chicken, but because rabbit is not an animal that (in America at least) is...
