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.
3rd #vongole video – bronze die pasta: the rough cut with the right grooves
20 September 2009 By Leave a Comment
About Daniel YoungDaniel Young, the "young" in young&foodish, made his name following the food scene in New York and Paris as newspaper critic and cookbook author. Now he leads the action as creator and host of event nights in London.
