Italian Squid Ink Tagliolini with Seared Scallops | Tagliolini al Nero di Seppia con Capesante Scottate, Burro al Limone e Bottarga di Muggine Three expressions of the sea meet on this plate and none is allowed to shout. Cuttlefish ink goes into the pasta dough itself, not into the sauce, so the black comes from inside the tagliolini and carries a quiet mineral bitterness through every strand. Sea scallops are seared hard and briefly. Bottarga di muggine is grated over at the

Tagliolini con Favette, Spugnole, Zafferano e Parmigiano Stagionato (Italian Tagliolini with Fava Beans and Morel Mushrooms) Three ingredients share a few short weeks of the Italian spring, and this plate puts all three in the same bowl. Favette are young fava beans picked while the pod is still soft and the bean inside is barely the size of a thumbnail. Spugnole are morels, the honeycombed wild mushrooms that push up in damp northern woods at almost exactly the same moment.

Reimagined Italian lemon tagliolini with zucchini, mullet bottarga and mint, finished in a glossy butter emulsion with precise off-heat seasoning.