Niall Sabongi
speaker
99 appearances
1 recordings
1 series
first heard Jul 2026
last heard 4 Jul
Niall Sabongi’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 1 in all, peaking in Jul 2026 with 1.
Appearances
Big splash of white wine for the pan.
Let it reduce slightly.
And then just take your pasta that's just been cooked straight in on top of it.
The clams will just start to pop open.
We call it smiling.
So the minute they start to grin, actually that's when it's done.
Turn it off.
Knob of butter.
Handful of fresh parsley.
Tossy, tossy, tossy.
That's it.
It's that simple.
The real flavour comes from the clam itself as it opens and the brine leaks into it.
And you're going to get that starchiness from the pasta water that you're putting your fresh pasta in with.
So it's going to, you know, kind of emulsify it all together so it's a little bit saucier.
Yeah, so buying a mussel is the same thing.
Go to your fishmongers or like loads of supermarkets now have them in kind of these kind of cryo kind of packs, which are really, really good as well.
With mussels, you can definitely give them a little toss if you get them in some fresh cold water just to clean off the outside of the shells.
Then you want to, for your, so for the classic kind of mulled frits, you know, some shallot or white onion, a little bit of garlic, a little bit of celery.
a little bit chilly if you like, soften them up into your pan, throw your mussels on top, and a big splash of white wine.
Showing 41–60 of 99 · page 3 of 5
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