Spaghetti (w/ chilis, mint & 1 lb lobster)
by Celia Sin-Tien Cheng
June 15, 2005
ESCA
402 W 43rd St
@ 9th Ave
New York, NY 10036
212-564-7272
Esca is the innovative forerunner that introduced crudo to the New York City dining scene five years ago. Chef David Pasternack, is a genuinely down-to-earth fisherman. When not in the kitchens of Esca or Bistro du Vent, Dave is out fishing.
Anyway, let me skip to the crux of the matter here: Esca’s spaghetti. There is a reason why this is one of the most popular dishes on the menu, it’s just DELICIOUS!
The pasta is cooked to a perfect al dente, so that there is actually a bite to it. I have not been happy with tomatoes in the US since I came back from Positano three years ago, but the tomatoes used in this dish made me reminisce about how flavorful and juicy tomatoes can be. Finally, the full one pound of lobster is as fresh and tender as can be. I wouldn’t expect anything less from Dave. The final touch of mint and chilis adds the perfect amount of freshness and kick to polish the dish off.
Without a doubt, this spaghetti is making it into the Craving section.
Also in Hell’s Kitchen, Italian, Lobster, Pasta, Seafood
