What's for dinner tonight? If it's Wednesday and you've just watched the classic American TV ad above, for the first time or thousandth time, you know it's spaghetti day. And if your heart beats for pasta, like Anthony Martignetti, its 12-year-old hero, I would expect...
linguine vongole
Why Marcella Hazan Loves Linguine Vongole
For my first young&foodish event, Linguine Vongole: The Finer Points of a Perfect Pasta, I organised a "Why do you love linguine vongole? competition on Twitter. You were asked to describe why you love linguine with clams in 140 characters or less. Hundreds...
6th #vongole video – “emulsione” with “emozione”
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.
5th #vongole video – the vongole “aperitivo” (dry white wine)
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...
4th #vongole video – extra virgin understatement
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.
3rd #vongole video – bronze die pasta: the rough cut with the right grooves
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.
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.
Will the real WORLD’S GREATEST RESTAURANT FESTIVAL please stand up?
For 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...