The Litmus Test for Great Pasta Cooks

Courtesy of Maialino's Instagram
By F&W Editors Posted October 14, 2014

At Maialino in New York City, chef Nick Anderer is known for his house-made pastas. And for Anderer, the best of the best is the spaghettini alle vongole—long, fine strands of pasta with clams. 

At Maialino in New York City, chef Nick Anderer is known for his house-made pastas. And for Anderer, the best of the best is the spaghettini alle vongole—long, fine strands of pasta with clams. The sauce is simple; it’s just clam juice and wine. “People would swear there’s butter but there really isn’t,” Anderer says. He loves the dish not only for its clean, powerful flavors but also for what it says about the chef who prepares it. “Spaghettini alle vongole seems so simple but there’s a lot of effort behind it,” he says. “It shows a good knowledge of technique and care. It’s so simple that the smallest mistake will be apparent.”

Related: 12 Recipes for Fresh Pasta
15 Ways to Dress Up Spaghetti
24 Great Clam Recipes

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