Chef inspiration
Linguine ai Frutti di Mare
This special pairs calamari, scallops, tomatoes, mussels, and octopus; together they bring sweet brininess, maritime savor, bright fruit, and lively acidity.
The story
About the dish
At the heart of Linguine ai Frutti di Mare are calamari, scallops, tomatoes, and mussels. In the dish, calamari sets sweet brininess and maritime savor against sweet brininess and maritime savor from scallops and bright fruit and lively acidity from tomatoes.
It contains a miniature language lesson: linguine means “little tongues,” a description of the long, narrow pasta. In the dish, calamari supplies sweet brininess and maritime savor, making the meaning memorable in flavor as well as language.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.