Served at
Alice BRestaurant associated with chef Mary Sue Milliken
The fresh white clams and a light white wine sauce allows the briny sweetness of the seafood to shine. The squid ink added richness without overwhelming the dish, while fennel brought a subtle aromatic finish.
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Restaurant associated with chef Mary Sue Milliken
An award-winning chef recognized by the James Beard Foundation.
Similar dishes to "Vongole Squid Ink Spaghetti"
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