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.
Best of the City 2017
Our eighth annual celebration of all things Las Vegas, from the best casino comebacks to irresistible pot products