Food Articles

Serious Eats

Richard Blais's Potato "Linguine" with Conch and White Wine

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
« Previous Article Next Article »

More From Food Articles

  • Staff Picks: Our Best Cheap Eats in New York
  • Carrot Cake Ice Cream
  • Best of Luxury

    Finding the best in luxury can be a daunting task, which is why we've taken it on for you.
    View All Best of Luxury