var omni_channel = "Video";
var omni_prop4 = "article";
var omni_prop9 = "VIDEO-The-Classics-Le-Cirques-Pasta-Primavera";
var omni_prop10 = "1000091202";
var omni_prop16 = omni_channel + ":" + omni_prop9;
var omni_prop11 = omni_prop16;
var omni_prop12 = omni_prop11;
var omni_prop13 = "pasta-primavera,spaghetti-alla-primavera,where-does-pasta-primavera-come-from,original-pasta-primavera,le-cirque-restaurant";
var omni_pageName = "saveur:" + omni_prop12;
The venerable New York City restaurant Le Cirque is famous for many things—the airy dining room, the power-lunch crowd, the decades-long string of New York Times critics who issue reviews, both glowing and less so, as a rite of journalistic passage. But one thing remains wonderfully immutable: the Spaghetti alla Primavera, a cream-laced pasta dish with vibrant vegetables and toasted pine nuts. Don't look for it on the menu: you have to know it's there; if you request it, the kitchen won't say no.
Here, Marco Maccioni, son of Le Cirque co-owner Sirio, makes the dish while telling its story.
Your Comment