Here are the Dishes We Love in the New Linguini Fini MenuMay 6, 2015
- Mikka WeeWords
A stressful slew of workdays has gotten us gritting our teeth and balling our fists tight in pursuit for some hearty grub. So when our friends from the Moment Group invited us to try out the new menu items at Linguini Fini, we hopped over in a jiffy. Linguini Fini has always been consistent in serving up some adequately comforting Italian fare. Reasonably priced, it’s one of the tops-of-mind when craving for some no-frills pasta in the Ortigas area. The quality of cooking and preparation is simple, straightforward, and satisfying.
Part of their new menu is a 4-Cheese Rigati that’s creamy and reminiscent of mom’s mac & cheese. Some shards of crisped-up prosciutto add texture and bite to the velvety dish. The Spaghetti Arrabiatta provides a heated kick to those craving for spice, with cherry tomatoes to the rescue in extinguishing the heat on your palate. If you can’t pick which pizza to order, then we recommend the Kingpin. This massive 18” pizza gives you the freedom to pick four flavors to mix and match.
Five pasta dishes and half a pizza later, to say that we were ‘incredibly stuffed’ was an understatement. When it was time to pick favorites, it was a hard debate, but eventually, we came up with our favorite plates. Here they are.
Pamela’s Pick: Aligue Cream Linguini and Pickled Chillies
Pamela says: “Honestly, if I could eat anything in Linguini Fini, it would be their homemade pickled chili. I love anything spicy, and anything pickled, and their pickled chili feels like the ultimate marriage of both. It actually isn’t terribly spicy, but it has the adequate heat and kick you want from peppers. Pickling them in a souring agent for that long, which according to the folks at Linguini Fini, is a painstaking 7-day process, brings out a complex level to the red stuff–a bit of fiery heat, a gentle sourness, some subtle pungency and sweetness from the garlic and peppers infused into the whole mixture. I could eat this stuff all by itself, but this beautiful Aligue Cream Linguini puts it into even better use. Piled onto slippery linguini, with roasted garlic, aligue sauce, cream, then finished off with some salty black caviar, it is a serious bowl of heaven. Each bite presents a different layer of flavor and always keeps one guessing. Is it spicy? Salty? Creamy? Sour? It is all of those things and much, much more.”
Kris’ Pick: Truffle Cream Fettuccine
Kris says: “Anything with truffle can easily be my favorite dish…except for truffle cream pasta. All my past experiences with this dish ended up disastrous, a.k.a., with me eating barely half of the serving. They were either really, really bland or too creamy to the point that the pasta became cloying. This version of Linguini Fini’s was a pleasant surprise. The chef didn’t skimp on the truffle, and it certainly did not overpower the dish. The amount of cream was just right, too. This is definitely my new go-to truffle cream pasta in Metro Manila.”
Mikka’s Pick: Fusilli with Sundried Tomato Pesto, Homemade Sausage, Roasted Garlic
Mikka says: “I have an odd fascination with grated cheese, especially when it’s smothered all over pasta. I also have a preference for fusilli because of its texture and I like how the sauce clings to each crevice of the noodle. The zesty flavor of the sundried tomato pesto and the slight heat from the garlic complement each other so well, and the addition of the peppery homemade sausage makes for a very satisfying plate of pasta. And yes, that cheese…”