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Capelli d’ Angelo
angel hair, fresh clams accompanied by tender white shrimp and served in its own broth.
Linguinette Gamberi & Vongolette
thin linguini tossed with shrimp, little neck clams, in a light plum tomato sauce.
Orechiette Salsiccia e Broccoli di Rabe
little ear pasta with broccoli rabe, sweet or hot sausage, garlic and virgin olive oil.
Rigatoni alla Creole
fresh plum tomatoes, prosciutto, ground veal and sausage, mushrooms, shallots, cream and sherry.
Farfalle San Biagio
bowties with white chicken, asparagus tips, sundried tomato, broccoli, zucchini, garlic, touch of parmigiano.
Pappardelle alla Diavlo
pasta tossed with a puree of cannelini beans, soppressata, chili peppers, escarole, garlic and parmigiano.
Gnocchi Toscana
sweet or hot sausage, pancetta, garlic, baby peas, virgin olive oil, dusted with reggiano.
Spaghettini al Puttanesca
pasta tossed with plum tomato, gaeta olives, capers, roasted garlic, basil, a hint of anchovies.
Paglia e Fieno
flat spinach and egg pasta, mushrooms, shallots, prosciutto, parmigiano cheese, a touch of cream.
Orechiette alla Carly
pasta tossed with fresh plum tomato, pancetta, baby peas, and shrimp, dusted with parmigiano.
Fettucini alla Katie
chicken, spinach, grilled raddichio, roasted tomato, garlic, evo, dusted with parmigiano.
Pappardelle alla Tage
classic “sugo di carne” meat sauce from Bologna.
Bucatini alla Amatriciana
shallots, prosciutto, pancetta, fresh plum tomato, basil, and dusted with parmigiano.
Tagliatelli alla Roma
pasta tossed with artichoke hearts porcini mushrooms, virgin olive oil and parmigiano.
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