February 6th, 2012

Sarah Goes To Il Corvo

The best pasta in Seattle is being made at a gelato shop. No joke.  Il Corvo is a three person show open for lunch Mondays-Fridays and if you work in the neighborhood you should be eating there at least once a week.  Follow the signs for Procopio Gelateria.  The space is a time warp.  Obviously opened in the 80s and not updated since.  This is beside the point.   The pasta, the pasta is the point.  There is a short list of antipasta and two wines offered. That's it. The menu changes daily.  On the dry erase board this Monday was Cavatelli alla salsa Sicilliana, Lasagnette con sugo, and Spaghetti alla 'agliate'.  The chef maintains a blog.  If you read it you would note he spent a good part of his weekend breaking down a pig.  Some people go hiking, chefs like to butcher.  The sugo was one of the results of his efforts with prosciutto to look forward to in early summer.  

Friendly staff abound in Seattle?  I've hit it out of the park twice now meeting polite staff who do not seem to tire in explaining their menu items to customers new and old.  Instead of throwing darts I knew what I was getting into. Selfishly I wish I had brought someone along so that I could have tasted their selection as well. But, solo I was.   I chose the agliate, a glass of Orvieto, and the salami alla toscana.  Four paper thin slices of salami draped in olive oil kept my company while waiting for the pasta dish.  I stole looks at my neighbor's bowl of lasagnette as the room filled with the humid starchy smell of pasta cooking. Called back up to the counter to collect my plate I was met by a monochromatic  tower of noodles flecked with parsley and  finished with just enough parmesan. Like sauce soubise boiled, pureed garlic while humble in its simplicity over performs in flavor and texture.  The noodles have a different texture from your supermarket Barilla.  They are more taught and chewy, but not rubbery.  Think along the lines of hand shaved noodles at your favorite Chinese spot.  No tasting notes for the Orvieto.  I didn't catch the name of the producer which is not to say it was bad.  On the contrary it served its purpose admirably. It was good quality, tart, and dry. 

This is the kind of spot you hope to stumble upon while meandering through Rome or your in the know jet setting friend suggests as a must stop while visiting Sienna.  Luckily Seattlites will only have to go downtown, cash in hand, to get a pasta fix.