It sounds just like the ubiquitous "spagetti aglio olio" you get everywhere but oh my goodness, the flavour in this pasta struck me with its subtle complexity. I thought the chef was very smart to grill the seafood first because that weaves a smoky aroma into the dish. Garlic lovers will be pleased to know there are whole roasted golden garlic cloves livening things up even further.
The ambience at this restaurant is worth a mention. It has a stately, old-world charm matched with an air of formality. With dim warm lighting, heavy padded leather chairs and tablecloth-covered wooden tables, Ristorante da Valentino is as far from funky hipster as you can get.

This was in addition to the seafood platter, and starters. Bread was really good, as was the pita bread with the various dips.