SpagWednesday Vongole Pop-Up
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Uploaded by youngandfoodish on Mar 15, 2011
For the inaugural SpagWednesday pop-up in London on February 23rd, youngandfoodish.com lured chef Francesco Mazzei out of his comfort zone in the state-of-the-art kitchen at L'Anima to prepare spaghetti alle vongole (with clams) at Andrews, a 1950s greasy spoon.
The environment for Francesco's version of the spaghetti classic was dramatically altered but not the "emulsione" with "emozione" that clings to it. He and colleagues Lello Favuzzi and Claudio Milani created a creamy, buttery emulsion not with cream or butter, but rather by tossing the pasta with some of its starchy cooking water as well as garlicky clam juices and extra virgin olive oil. (see: http://www.youtube.com/user/youngandfoodish?feature=mhum#p/u/18/adj1jJ3CZeA )
The Formica-clad informality at Andrews didn't change Francesco's vongole but it did induce the unselfconsious manner in which the spaghetti was twirled, slurped and relished. The lack of starch in the air, as opposed to in the emulsified sauce, freed diners to answer the SpagWednesday to:
eat like a kid. dine like a prince. http://youngandfoodish.com/events/spagwednesday
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