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Fragrant lemon pasta meets pillowy scallops in this Amalfi-inspired rendition.
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Camille Hahn
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If there isn't a salumi plate, it can't be a modern Italian restaurant. Chef Frank Bonanno at the Osteria Marco in Denver takes the trend one step further, adding house-made relish and fluffy fried dough.
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Hazelnuts stand in for almonds in this tasty riff on the classic Spanish sauce romesco.