Tiny Clams in White Wine Broth

Chef Paul Bartolotta, Bartolotta Ristorante di Mare, Las Vegas
Owen Dugan
Issue: July 31, 2010

Paul Bartolotta has cooked in some of the most lauded kitchens in Europe and the United States, but he doesn't cook complicated food anymore. "Maybe I just got older, but I just don't do fussy food," he says. "Plus I'm getting more Italian."

For the full article, check out the new issue of Wine Spectator, on newsstands June 29, 2010.

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