Pasta Fresca Da Salvatore (Siglap)

Take a look at Pasta Fresca’s patented Valentine’s Day dish!

Begin your voyage through Pasta Fresca Da Salvatore Siglap’s seafood selection with an appetiser of calamari fritti, deep-fried squid rings served with a spicy Italian tomato sauce that brings a taste of Sicilian magic to Singapore’s East Coast. One of Pasta Fresca’s best contorni or side dishes is the bastoncini di pesce, homemade, southern Italian-style breaded dory fillets with potato wedges and a mild or spicy tomato sauce. And, at these early stages of what is sure to be one of the most memorable Italian dining experiences you could muster from the city’s many options, you’ll be pleased to find that one of the chef’s recommendations is the zuppa di mare all’amalfitana, a seafood soup with roots in Amalfi made with prawns, mussels, clams and squid in a rich tomato sauce with a generous stack of garlic bread to mop it all up.

Many diners venture out to Pasta Fresca Da Salvatore for its most famous and foundational offering: fresh and daily-handmade pastas of all shapes and sizes that you can combine with sauces of your choice. Pasta Fresca’s Siglap outlet down East Coast Road is no exception, but before we turn to these there are ample seafood-inflected secondi piatti to consider. The risotto ai frutti di mare is a classic and reliable, rich mixed seafood dish that for many is a default option, while anything from the dedicated list of pesce dishes is a winner: the grilled swordfish given a simple olive oil and oregano marinade is a standout, but we recommend you enquire with the service staff about the catch of the day. When it does come to Pasta Fresca’s pasta, famous in Singapore, choose your weapon from a range of pasta styles (rigatoni, gnocchi, pappardelle and so on) and head for the seafood-based sauces. We agree with the chef when he recommends the polpa di granchio, a sauce of crab meat sauteed with garlic, crushed black pepper and cherry tomatoes with tomato and white wine.