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This recipe is based on one from La Buvette des Bains restaurant in Geneva, Switzerland.
As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce. We developed this recipe to accompany Nancy Harmon Jenkins's piece "The Essence of Olives" (May 2010). Continue...
For a cold winter night, gather your friends to linger over an elegant meal of buttery-rich, timeless French classics.
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