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David Chang’s new restaurant revels in Asian-Italian mash-ups like Clams Grand Lisboa. Named for a Macao casino, the dish gives linguine with clams a dashi kick.
For the Clams Grand Lisboa at NYC’s Momofuku Nishi, the shellfish changes each season.
Toasting rather than boiling fideos-style noodles helps them soak up the sauce.
Apple dashi with pureed oregano references a clam dish at chef David Chang’s favorite Sydney restaurant.