You don’t have to be a pizza obsessive to attend a PizzaTuesday but you do risk becoming one if you do. With this series, youngandfoodish.com elevates the pizza experience via informal tastings, demos and discussions at London’s most distinctive pizzerias. There is, however, an ulterior motive: by assembling groups of passionate eaters, no one is [...]

In parts 7 and 8, the concluding videos of linguine alle vongole – the finer points of a perfect pasta, Francesco Mazzei suggests parsing the parsley, adding it only at the last moment, but warns against topping this pasta – as well as other seafood dishes – with grated Parmigiano-Reggiano. A notable exception to the [...]

In part 6 of linguine alle vongole – the finer points of a perfect pasta, Francesco Mazzei prepares a creamy emulsion by tossing the linguine with its starchy cooking water and the clam sauce.

In part 5 of linguine alle vongole – the finer points of a perfect pasta, Francesco Mazzei of London’s L’Anima says you should open the white wine BEFORE you open the clams. But should you pour 1 glass of wine into the pan and another, more slowly, into your mouth as you cook the vongole? [...]

In part 4 of linguine alle vongole – the finer points of a perfect pasta, Francesco Mazzei stresses the importance of cooking with an understated extra virgin olive oil that won’t overpower the vongole.

In part 3 of linguine alle vongole – the finer points of a perfect pasta, Francesco Mazzei explains why he and his vongole sauce cling to a bronze-cut pasta that’s been pushed through a bronze die.

In part 2 of linguine alle vongole – the finer points of a perfect pasta, Francesco Mazzei explains why it is essential to use a pasta that’s long, slender and dry.