March 22, 2013
[Photograph: John Lee]
I've eaten my fair share of vegetable "pastas" in the past. While slivered carrots and zucchini are not necessarily a bad thing, they're not a true substitute for their starchier cousins. In Try This at Home, Richard Blais's has a number of what he calls "impastas," including this Potato "Linguine" with Conch and White Wine.
Most of the impastas are in the "I-wouldn't-mistake-this-for-pasta-any-day" camp, however, the potato "linguine" stands out. He first made the dish on Top Chef Masters (those viewe
Read entire article on Serious Eats