The owner of Le Cirque set out to make two pasta dishes for his friends while on vacation, one with vegetables, one Alfredo style. But in the end he mixed the vegetables with spaghetti and cream together, and Spaghetti Alla Primavera soon became a regularly-requested item at the restaurant.
With Jams, opened in 1984, Jonathan Waxman brought a California sensibility to New York dining—but he was also an early devotee of Bengis's Maine seafood and often cooked her famous scallops this way.
This recipe was adapted from Pascal’s Manale in New Orleans.
We discovered this tasty dish on a visit to the Hog Island Oyster Company in Tomales Bay, California.