Pasta & Chianti

One of eight recipes that coax the best from the bottle
Sam Gugino
Issue: September 30, 2010

Chef Scott Conant honed his craft in high quality Italian kitchens before opening L'Impero, in 2002. Conant's refined food drew praise, and led to follow-up restaurant Alto. Today he runs Scarpetta and Faustina in New York, with two Scarpettas elsewhere and more on the way. In this simple, classic recipe for spaghetti and tomato sauce, Scott Conant says "you get every one of the ingredients but they all come together harmoniously." The same could be said of the wine that went so superbly with the dish, a 2007 Querciabella Chianti Classico.

For the full article, check out the new issue of Wine Spectator, on newsstands August 24, 2010.

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