Draining The Pasta When Cooking Linguini & Clam Sauce

Video Transcript

"Hi, this is Richard Buccola in New York City and today on behalf of Expert Village I'm going to show you how to make some spaghetti with clam sauce. So that is cooking now, it is going to start to boil, when it gets boiling I turned the flame up just a little bit cause it was too low. As that starts to boil again it is going to thicken up. The spaghetti has been in here about 8 minutes. I'm just going to taste it, it still feels a little firm, you want it to be firm but you definitely don't want it to be you know. Umph. You want it to be not too crunchy or not too dense but you want it to be firm but a little bit chewier and al dente is a little stiffer. So cook it a little bit longer that is about 8 minutes and it is perfect actually. So what we are going to do is get our colander, put it in the sink, get over here and get our spaghetti out of here. I'm going to add it right, I'm first going to colander it out, draining all the water. Just be careful you do not burn yourself. Take out all of your water here and what you are going to do now is just add right into your bowl of clams and that is it. Nice and easy folks don't get burned, go right in there and just go very slowly. Look how nice this is starting to look and it is actually going to get nice and thick. What happens here is the spaghetti is going to absorb all that flavor linguine. Come back we are going to add some Parmesan cheese. We are almost going to have it ready on the table I bet you are hungry, we are going to eat. It is linguine with clam sauce don't forget as you start to mix it mix it from the bottom folding over. "