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I've mixed feelings about this. The pasta is al dente and as good as it gets. I like that there's an Asian touch to this with the added chilli, though atypical of a vongole. However, the taste of white wine and the sweetness of the clams thus didn't manage to pull through the spice as much as it should. The clams came with too much sand or broken shells, so the texture was also compromised.
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I won't recommend choosing the vongole, but I'm still hopeful of this restaurant and the value of the set lunch.

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