Squid-ink fettuccine with garlic and chilli squid A quick dinner that can be on the table in 10 minutes, yet always feels like a special treat.
Serves 4 The dried fettuccine, ready for use (Kristin Perers) 2 garlic cloves, roughly chopped ½ tsp dried chilli flakes Zest and juice 1 lemon, plus wedges to serve 500g squid (cleaned weight), patted dry, cut into 2-inch pieces 400g squid-ink fettuccine 5 tbsp olive oil Mix the garlic, chilli flakes and lemon zest together, then toss in the squid.
The squid-ink fettuccine can probably get from kitchen to table quicker than my faithful gnocchi bake; just remember to pass by the fishmonger and ask them to clean the squid so it's ready for the pan.
Try the fettuccine alla tarantina (€6) with mussels and tomatoes.
Mom and I went to Betty's Italia last night, and for some reason I ended up eating fettuccine Alfredo.
Among the pastas, the Oscar goes to the fettuccine all'Antonio, with prosciutto and truffle oil, which is pushed out on a dessert cart and is tossed right in front of you, inside a big wheel of Parmesan cheese.
We got two stripers, a cod, a snapper, an orata, and a fett" — fettuccine.
After the highs and lows of the seafood antipasti, there is a benign lobster fettuccine, and a clam fusilli that has Calabrian chilis but very little heat.
The woman who wanted her fish plain settled for gulf shrimp on a bed of fresh fettuccine, and she had no complaints when it arrived tossed with butter and caviar.
Waltuck favors unctuousness, and goes overboard in the sea-scallop fettuccine coated in melted duck fat.
There's a punchy penne puttanesca and really good ricotta gnocchi, but the glowing-orange fettuccine Bolognese seems to be the most popular dish in the joint.
