The official Rhode Island appetizer (so designated by the state’s Governor and other officials) is breaded, fried Calamari with hot peppers. Indeed, it’s a wonderful way to start a meal. And, the squid, pulled out of the sea near Port Judith, are superior. Lesley R, prepared the official appetizer and it got dinner off to a rousing start. This was followed by a main dish of pasta with chunks of seared, fresh tuna in a tomato based sauce. Savory seaworthiness. What HG found unusual was the pasta shape, called Paccheri: short, thick tubes. HG has usually associated seafood based pasta dishes with thin strands of pasta like linguine. Massimo R., authoritative on almost every aspect of Italian culture, pointed out that linguine is rarely used in Italy. Thick pastas are used in fish dishes while spaghetti is used with clam and shrimp sauces. In any case, Massimo R. insists that pasta be cooked “al dente” to the extreme. HG prefers pasta a bit softer. Not mushy, of course. Massimo’s standard of pasta “doneness” reminds HG of the way steak is served in Paris bistros: seared but raw (and bloody).
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