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Pairing of the Day: February 7-11, 2011

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Shellfish in Brodetto

Mussels, scallops and clams are always eco-friendly choices. Dave Pasternack, chef at Esca and head of seafood at Eataly, both in New York City, loves to use them in this spicy, brothy dish.

Pairing: South African Chenin Blanc: 2010 Indaba.

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