New York Times columnist Mark Bittman came up with this brilliant method of cooking soft shells low and slow so they release all their delicious juice, creating a briny-sweet sauce for cooked pasta. This is my take, using a little less pasta and adding vegetables, chives, and a touch of butter.
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Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
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