Dry white wine is used to sauté the seafood and add flavor to the white sauce. Herbs like basil or parsley are used to ...

You want them on the dry side, as sweeter wines can overpower pasta dishes. Having created a basic white wine sauce, you can ...

Cooked in a broth of white wine, parsley and piment d’espelette and tossed with sauteed shallots, garlic and pasta, “spaghetti and clams went from a once-a-year-delicacy to a heavily requested ...

Place a pasta strainer inside the pot. In a large-size sauté pan, bring the wine to a boil and cook for 2 to 3 minutes, then add the heavy cream and return to a boil. Add the scallops ...