Popular in the summer season, pasta with clams is available according to your wishes, between seafood broth and grilled bok choi.
01. The most traditional
When it’s time to simmer La Botte, go to “We’re going to taste Italy”. Where you will learn how to cook spaghetti alle vongole as in Campania, finish cooking the pasta in the juice of the shellfish…
“We will taste Italy”, François-Régis Gaudry & his friends, Marabout, 432 pp., €42.
02. The most iodized
For “Ischia”, Cyril Lignac designs small spinach and ricotta ravioli, served with a sea juice to taste and mussels galore (€24). Between intense iodized notes and the light sourness of the cheese…
“Ischia”: 14, rue Cauchy, 75015 Paris. Such. : 01 45 54 43 43. www.restaurantischia.com
03. The most smoky
Smoked wheat spaghetti. This is the bias in “Langosteria” at “Cheval Blanc Paris”. Either al dente pasta full of character, bound by a thick salty sauce, with vongole and roasted Datterino tomatoes (€36). The product!
“Langosteria” – “Cheval Blanc Paris”: 8, quai du Louvre, 75001 Paris. Such. : 01 79 35 50 33. www.chevalblanc.com
04. The most summery
Very popular in Paris, “Gigi” vongole can also be eaten in Ramatuelle, under a pine forest, near the beach (€37)… The opportunity to appreciate these linguine seasoned with garlic, parsley and white wine.
“Gigi Ramatuelle”: 1050, chemin des Barraques, 83350 Ramatuelle. Such. : 04 22 40 00 30. www.gigi-restaurant.com
05. Most travelers
Spelled pasta, seasoned with cockles, seafood broth, nori seaweed, grilled bok choi, coriander (€23)… William Ledeuil does nothing like everyone else. So much the better!
“Kitchen Ter (re)”: 26, boulevard Saint-Germain, 75005 Paris. Such. : 01 42 39 47 48. www.zekitchengalerie.fr
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