20Feb2012 Esca's Linguine with Clams tops the list of "12 Epic New York City Pastas to Eat Before You Die" by
"Esca's linguine with clams might very well be New York's best pasta dish -- it's simple, but profoundly delicious. Dave Pasternack steams mahogany clams in a stock made with olive oil, white wine, parsley, garlic, shallots, strips of pancetta, and red chili peppers. Once the clams are open, the pasta is tossed with the shells and the stock, and the mixture goes onto the plate. The fresh clam flavor is nicely accented by the richness from the pancetta, and there's just a bit of kick at the end from the peppers." Article

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