Linguine and Clams, Wolfgang Puck Bar & Grill

Wolfgang Puck may have redefined American pizza, but his pastas are pretty good, too, even at this restaurant devoted to the pies. This classic dish is light and refreshing with its white-wine garlic sauce studded with pancetta and chili coating al dente pasta and steamed Manila clams. It doesn’t get more Italian than this, so opt for an elegant and fruity pinot grigio to complement the flavors. The somm suggests the 2008 Livio Felluga from Friuli-Venezia-Giulia, Italy.

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By Max Jacobson

Walking into Mix is like walking into a fizzy champagne bottle. The drama begins when you take one of five private elevators to the top floor at The Hotel at Mandalay Bay, and follow the backlit, steel tunnel into the dining room. The restaurant was reputed to have cost around $15 million when it opened in 2003. The champagne effect is from the strands of carefully strung Murano glass bubbles that extend from floor to ceiling, one of designer Patrick Jouin’s many innovations.