Friday, September 18, 2009
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.
“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.