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.
#vongole
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.
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,...