About Jacob Kenedy

Jacob Kenedy was born in London in 1980 and still lives there today. When he graduated from St John’s College, Cambridge he was already a chef at Moro, and continued to flit between the kitchens there and those at Boulevard in San Francisco for ten years. In 2008 he opened the critically acclaimed Bocca di Lupo, twice awarded London’s best restaurant. You can find him at the stove there most days of the week. In 2010 he opened Gelupo, a gelateria and delicatessen in the same street, which made a lot of people very happy, and in the same year co-authored The Geometry of Pasta. @jacobkenedy

A large metal pot filled with linguine with clams resting on a metal stand

Linguine with Clams

Deceptively and blessedly simple, this meal for two comes together in less than 30 minutes yet the intoxicating aroma hints that you’ve been slaving all day.