site by Wylie Galt
Green and white egg tagliatelle with tomato sauce, fresh ricotta, fresh basil and shaved parmigiano.
Penne with eggplant, smoked mozzarella, provola, chopped tomatoes, fresh basil and virgin olive oil.
Penne with light cream tomato sauce, shallots and vodka.
Spaghetti with tomato, anchovies, black olives, capers, fresh parsley and virgin olive oil.
Paccheri with eggplant, red and yellow pepper, smoked mozzarella, tomato, fresh basil, and a touch of cream.
Penne with zucchini, onions, egg yolk, fresh basil, parmigiano, and a touch of cream.
Orecchiette with rapini, sausage, roasted garlic and virgin olive oil.
Bucatini with pancetta, asparagus, egg yolk, peccarrino, parmigano and a touch of cream.
Spaghetti with shrimp and capers in a light cream tomato sauce.
Spaghetti with fresh clams in white or light tomato sauce.
Paccheri with scallops, rock shrimp, dungeness crab meat, rucola and Maine lobster sauce.
Spaghetti with fresh calamari, shrimp, clams, mussels and scallops in a light tomato sauce.
Green and white egg tagliatelle in a light cream sauce with pancetta, ground sausage, mushrooms and green peas.
Egg tagliatelle with traditional meat ragu.
Egg pappardelle with a spicy tomato sauce, porcini and champignon mushrooms.
Capellini with chopped tomatoes, roasted garlic, fresh basil and virgin olive oil.
Gnocchi with tomato sauce, smoked mozzarella, parmigiano and fresh basil.
Gnocchi with traditional fresh basil pesto.