So many of you have enjoyed the food in Italy. What is your favorite Italian pasta dish, what are some of the basic ingredients and where did you have it?

Hi,

My favorite pasta dish is Linguini a la Calamari.

Ciao Spaghetti alla Diavola!

Sometimes simplest is best. One of the best things I ever ate in my life was spaghetti alle vongole in a waterside restaurant in Anzio.

A dish that was on the menu at our locanda in Siena: Penne all' Arrabiata.

A couple days later, when we were in Montalcino, we discovered a mix for the sauce in the enoteca in the Fortrezza and bought one package to bring home with us.

I agree and am guessing that the sauce was a light, olive oil, white wine, garlic and Italian parsley one. Or was it a tomato base? Thanks.

The above was for St.Cirq., but Capo yours sounds great too!

Capo. Penne all'Arrabiata is not a difficult dish. If you would like a recipe I would be happy to give you one.

Pasta Alla Puttanesca.... Great flavor...

gnocchi with pesto sauce Baldovino Enoteca, yum! oh not really a pasts dish but delicious anyway!

Calamari-
I would love a good Arribiata recipe-I've had some but never good recipes. If you don't want to post you can email me at [email protected]. Thanks.

Yes, Calamari. It was olive oil, parsley, white wine, and a splash of lemon. Sooooo simple, but divine. And they were the sweetest little clams I've ever tasted. I keep trying to make the dish at home, but we just don't have the same clams. Pfff!!

I just remembered another one we had in a restaurant in San Remo - tagliatelle in a walnut cream sauce - squisito!!

Grazie, Calamari. Simple dishes are my friends. Fire away: [email protected]

I like gnocchi also, but with a good sauce...and a lots of cheese. In the winter i enjoy a good plate of polenta with a good sauce made with sausages and boneless pork.
Just gained 5 pounds just thinking about it..

Spinach and Ricotta Ravioli with Sage sauce has been one of my favorites. I had it a Latte di Luna in Pienza. I've tried making it but it still needs some refining.Or maybe it was just eating it in Tuscany that made it so good

Bologna: tortelloni in gargonzola sauce, and of course anything with sugo bolognese; linguine with white truffle. In Tuscany, paparadella with cinghiale (boar). On the coast as St. Cirq said: linguine vongole. In Liguria: linguine con pesto. Down south in the summer, linguine or spaghetti with fresh tomatoes, basil and garlic.

My very first meal in Italy was trofie al pesto in Vernazza. Maybe it was the moment, but no pasta has every tasted so good. Then again, there was a crab ravioli at Caruso's in Sorrento, and a plate of three different pastas at Fuori Porta in Siena........ Mmmmm, I'm getting hungry!

Linguine alle vongole - so simple, but I can't find the tiny clams here.

Also, I just had the most exquisite but simple dish at Babbo - spaghettini with castelmagno cheese and black truffles. I wanted to lick the plate.

Here is a link to the recipe:
http://www.babbonyc.com/rec-trufflepasta.html

It was at Trattoria La Zabbara in Sciacca, Sicily. They called it shrimp scampi, it was tagliatelle in a spicy tomatoe and garlic broth with the freshest shrimp I have ever tasted. They melted in my mouth...