WHAT'S AFTER DINNER

Adventures in eating with Miki Kawasaki

Day: May 4, 2012

#Mains

CUCINA POVERA

Tagliatelle with asparagus and clams A riff on the ubiquitous linguine with clams using leftover bacon and konbu dashi from shrimp and grits combined with sherry, soy sauce, and a seafood broth made using the shrimp shells.