This was fresh squid ink tagliatelle with clams & scallops,
again!
J liked Cucina Al Volo's dark-night long pasta, so we bought it again along with the two kinds of ravioli during our latest Union Market visit.
I suggested tomato sauce this time for a change, but it didn't sound fine with J. So, just like the last time, I served the pasta with vermouth sauce with clams and scallops. For garnish, I used parsley and basil instead of usual fresh dill, and sprinkled fresh squeezed lemon juice over the dish. The result was delicious! Only a problem was a serving portion. There was a lot of pasta! I managed to finish up my bowl, but felt too full. I wish they sell a little smaller portion.
