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Ultimate edging out the “Spagetti el Nero di Maiala” in terms of swoon-worthiness for me is the umami “Scialatelli” ($28).
This is where handmade ribbons of saffron spiced pasta frolic with plump and creamy blue mussels, and ramps in the silkiest of sauces that materialised from organic Emerald Grasslands butter. Slippery, sensuous, rich and luscious, it is the kind of pasta you want to shamelessly go skinny dipping in.
I can’t say it’s everyday that I have pasta that’s made with pig’s blood. But then again with pasta maestro David Marchelli heading the carbs divisions in the Buca group of restaurants, you learn not to put anything past him.
Chef de Cuisine Jorge Fernando of Buca King Street cooked the sturdy, iron-rich strands with bison nduja (an Italian style of spreadable spicy sausage meat) and ramps resulting in a dish of robust flavours. It is served with a big dollop of smoked burrata that gets mixed in by your server only when the dish arrives in front of you.
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