World Pasta Day Spotlight (10/25)

Squid Ink Campanelle is a must-try when going to Tagliata. This dish uses squid ink in the pasta to create this dark-colored pasta. This dish is crafted with fresh blue crab, uni cream, chili, and then garnished breadcrumbs. Tagliata’s pasta is always on another level because it is all freshly made in-house.

For all who enjoy a simple pasta dish, this is for you. Cacio e Pepe means just cheese and pepper and that’s exactly what this is! But at Italian Disco, this dish is taken to the next level. The dish is made with bucatini, black pepper, and pecorino. This simply prepared dish is perfect just as it is.

Craving a little bit of kick? The Valley Inn’s Shrimp Fra Diavolo is the perfect spicy option for pasta. This dish has shrimp, linguine pasta, fresh herbs, red onion, and garlic fra diavolo sauce. The fresh shrimp pairs nicely with the spicy and garlicky fra diavolo sauce. We suggest topping it with some extra parmesan.

The Choptank (Baltimore) knows how to incorporate fresh seafood into their dishes. This pasta has squid ink linguine and clam & saffron tomato sauce as the base. Lobster, clams, and mussels top this dish off as the perfect seafood medley.

Get yourself some pasta and lobster at The Oregon Grille. This dish has savory flavors like truffle, caramelized onion, lemon, basil, dill, and lobster butter. This pasta is warming and flavorful, making it perfect for fall!

When the side order becomes the main focus… But seriously if you haven’t tried this mac & cheese, you must. This dish can be found as an accompaniment at The Ruxton. You can even take it a step further and add bacon, lobster, blue crab, or truffle.

Finishing off strong with a lasagna feature. Just like Tagliata, Marmo makes their pasta in-house. With this, the Wild Boar Lasagna is a dish that can’t be passed up when visiting Marmo. The lasagna features native to the state, Texas wild boar ragu and parmigiano. Fork into layers of flavor with this dish.