LoRusso's

NNTP-Posting-Date: 27 Mar 2000 17:57:58 GMT
X-Newsreader: KRN http://ultra7.unl.edu.ar
Xref: usenet.INS.CWRU.Edu stl.dining:939

The "Linguini Tutto Mare" (sp?) at Mama Campisi's is one of my favorite dishes in St. Louis.  You can get it with a red, white, or "natural" sauce. I always go with the natural.  The dish does seem to vary in quality. At its worst, its very good,  At its best, well, you just have to expierence it ;-)

Cheers,
Malcolm

On Sun, 26 Mar 2000, jsavage wrote:
>Please describe --- tutto mare seems to be one of those things that is
>whatever the chef wants it to be: white sauce or red sauce, thick or
>thin, lotsa different seafood or just some shellfish. I like the red
>kind on fettucini, with some clams and calamari as well as chunks of
>fish, shrimp etc. in a thin sauce.
>
>There used to be a more-or-less Italian restaurant called Fedora's at
>Union Station  that had a great seafood pasta dish that included mussels
>in the shell, a lot like a bouillabase. A very thin tomato sauce,
>suitable for dunking bread. Great. Wasn't called tutto mare.
>
>Have tried the tutto mare at Rich & Charlies, Pasta House, Massa's,
>Bartolino's etc. Still hunting for a really good one.
>
>Krate M. wrote:
>
>> I had a cool Pasta Tute Mare at LoRusso's tonight.
>> Jeff

Tried Bartolino's (the one on S Lindbergh) Linguine Tutto Mare again last night. Pretty good: I'd give it an 8 (out of 10). Two each of large mussels & shrimp, a few rings of calamari. There were a lot of tiny pieces of something unidentifiable, maybe clams or fish. For 14 bucks they could afford to put in some more big hunks of seafood and rate a
10. But we'll go back.

Krate M. wrote:

> I had a cool Pasta Tute Mare at LoRusso's tonight.
> Jeff