Summer is a time for laughs, drinks on the patio, relaxing with a book in hand, and of course, indulging in the amazing culinary varieties Sudbury has to offer. With the noticeable Italian heritage present in Sudbury, many dream of visiting the magnificent Mediterranean landscape to take in the beauty of the electrically blue sea, and savour the taste of one of Italy’s most familiar dishes…pasta.
Shrimp Portofino
With linguine immersed in a rose and pesto cream sauce, this P&M's Kouzzina dish includes a colourful variety of green onions, roasted green and red peppers, and shrimp as the touch from the ocean. This dish will leave you reminiscing about nonna’s seaside kitchen.
Pesto Shrimp Linguine
The Pesto Shrimp Linguine from Tommy’s Not Here is a shrimp lover's dream and is filled with extravagant flavours! The linguine noodles are tossed in a white wine aglio e oli infused with sundried tomato, basil, and cashew pesto. To top the pasta, double smoked butcher’s bacon, and baby spinach, and to tie in the taste of the sea, pan-seared Jumbo Tiger shrimp. This dish is a savoury delight!
Linguine Allo Scoglio
Mussels, clams, and shrimps oh my! In Bella Vita Cucina’s Linguine allo Scoglio, you’ll find this combination of fresh seafood on a bed of linguine tossed in a garlic white wine tomato sauce.
Tagliolini Agli Scampi
For those who enjoy mama’s homemade pasta but aren’t a huge fan of tomato sauce, or even cream sauce, this dish should be your go-to for the summer. Made with house-made tagliolini noodles, this Verdicchio Ristorante classic is tossed in olive oil, white wine, and topped with confit cherry tomatoes, shallots, and scampi.
If you have a craving for a seafood–pasta dish but are unsure what kind of sauce your palette is looking for, Pasta e Vino has sauces to fit any mood you might be in!
Salse Rosse – Linguine del Mare
For a red sauce with a kick, this dish offers lots of flavours! In it are baby clams, shrimp and a choice of either squid or scallops, which are all sautéed in onions, garlic, white wine, and for that extra spice, hot peppers. To finish it off, you can have your pasta in the red tomato sauce, but there is also the option to have it made with a cream sauce.
Salse Bianche – Linguine Fantasia
For the rich and unique flavour that pasta e Vino’s Linguine Fantasia has to offer, you’ll find yourself fantasizing about the dish until you return for another bite! The incredibly rich cream sauce is made with sautéed onions, red peppers, and mushrooms and is topped with shrimp, scallops, and crab! What makes this dish unique is instead of using wine to prepare the dish, something a little stronger is used… brandy!
Salse Rossé – Penne del Salmone
Contrasting the other sea-inspired pasta dishes, Pasta e Vino’s Penne del Salmone has no crustaceans in the dish at all, perfect for those who enjoy a more subtle presence of fish. Instead, you’ll find slivered smoked salmon in a light rosé sauce of sautéed onions and brandy.
Frutti Di Mare
Di Gusto’s Frutti di Mare dish includes an assortment of fresh seafood (including half a lobster, mussels, scallops, etc.) in a superbly Italian pomodoro sauce mixed with wine and butter. As for the pasta…fresh, housemade fettuccine. Pair this dish with a nice white wine and you’ll think Di Gusto is a restaurant along the Italian Riviera.
Looking for some unique pasta dishes? Respect is Burning will take your taste buds on a journey. Try some of these seafood pasta plates from their Pasta Classics and Kitchen Pasta menus.
Pasta Classics – Bucatini With Clams Diavolo
A staple ingredient in most of their pasta dishes, Respect is Burning’s Bucatini With Clams Diavolo is served in a blonde white wine XVOO sauce containing beautifully sautéed baby clams and sweet shell clams. For some extra flavour, a spoonful of tomato sugo is added with some capers. To top it off, the dish is seasoned with Italian parsley and some chilli flakes for an extra kick.
Kitchen Pasta – Fettuccine Venezia
For the Fettuccine Venezia, you have a choice between a White, Blush or a Blonde Red Sauce. Regardless, you’ll still get that taste of the Mediterranean with sautéed sweet sea scallops and jumbo shrimp in their classic sauce. To add to the surf portion of the dish is a touch of turf with added prosciutto. You’ll experience beautiful Italian flavours with the fresh garlic, chillies, Italian parsley and spinach leaves present in the dish.
