If you’re into seafood, a “Pescatore” pasta – one that is topped with a mixture of seafood and tomato sauce -- is likely a dish you’d enjoy.▫️
Celebrity chef Rachel Ray makes her version with spaghetti, clams, mussels, calamari, shrimp, olive oil, garlic, parsley, salt, crushed red pepper, Pinot Grigio wine, and tomato sauce.
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At CASA L’ACQUA RISTORANTE ITALIANO, located at 9 SE 7th Avenue, in Delray Beach (Florida), you can get a “Pappardelle Seafood — Garlic, shrimp, calamari, scallops, clams” — which will set you back about $35.95 (BEFORE tax and tip).
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Comparable in look to wide fettucine, this long, flat, wide ribbony pasta is believed to have originated in Central Italy, back in the 14th century. And the name is thought to have derived from the Italian verb “pappare,” which means to eat, devour, gobble up, and wolf down.
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We had a problem wolfing down this pasta … as it was slightly overcooked, and the sauce could have used some thickening. (We found it thin and watery.) We also thought the fish was a bit off, with a guest questioning the freshness. Given our concerns, and the steep price point, $43+ (all-in; approx.), the dish ended up with an “F,” as in “fallimento.”
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You should have heard us wolves howl.
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