SpagWednesday Vongole Pop-Up: The Movie



 

photo by Vivian ConstantinopoulosFor my inaugural SpagWednesday pop-up on February 23rd I lured Francesco Mazzei out of his comfort zone in the state-of-the-art kitchen at L’Anima, his posh Italian restaurant in the City of London, to prepare spaghetti alle vongole (with clams) at Andrews, a 1950s greasy spoon. [Read more…]

6th #vongole video – “emulsione” with “emozione”

linguine alle vongole tossIn 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. [Read more…]

5th #vongole video – the vongole “aperitivo” (dry white wine)

why do you love linguine vongole?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? Francesco does not say, but I think he would approve. [Read more…]

4th #vongole video – extra virgin understatement

Calabrian extra virgin olive oilIn 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. [Read more…]

3rd #vongole video – bronze die pasta: the rough cut with the right grooves

bronze die pastaIn 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. [Read more…]

2nd #vongole video – linguine or spaghetti: the necessity of long, slender & dry

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.

1st #vongole video – “spurgare le vongole”: the ritual of cleaning the clams


“linguine alle vongole – the finer points of a perfect pasta” is a series of eight short videos starring Francesco Mazzei, the chef at London’s L’Anima. In part 1 of the series – spurgare le vongole – Francesco explains the ritual of cleaning the clams. In Italian, spurgare means “to clean, purge” and can apply to forms of purging other than the removal of sand from clams.

Will the real WORLD’S GREATEST RESTAURANT FESTIVAL please stand up?

pea veloute by ducasseFor Taste of London to merit its self-bestowed title of WORLD’S GREATEST RESTAURANT FESTIVAL, two things need to happen: First, the annual food fest must prove itself superior to the nightly one in San Sebastian’s Parte Vieja. Second, the organizers, Taste Festivals Limited, must stop making the same grandiose claim for Taste of Edinburgh[Read more…]