Consider the pasta-bilities.
Crispy braised rabbit legs and rabbit roulade are served atop roasted spaghetti squash with shaved Parmesan and parsley, $14.
Seafood Fra Diavolo
Redwood Steakhouse, California hotel
Shrimp, crab, clams and mussels are tossed in spicy marinara on linguine at the newly renovated restaurant, $26.
Ferraro’s Italian Restaurant & Wine Bar
Fettuccine pasta is made in-house with almonds, arrowroot, tapioca and eggs and served with either tomato sauce, garlic and oil or Bolognese sauce, $21 at lunch, $26 at dinner.
D. Vino Italian Food & Wine Bar, Monte Carlo
Cocoa pasta dough is filled with chocolate cannoli filling and served with raspberry sauce, Kahlua creme anglaise, strawberries and candied walnuts, $10.
Tagliatelle al Nero di Seppia
Costa, Wynn Las Vegas
Handmade cuttlefish-ink ribbon pasta is tossed with cuttlefish, shrimp, lobster and spinach, $27.50.
If you have suggestions for On the Menu, please contact Heidi Knapp Rinella at firstname.lastname@example.org. Find more of her stories at www.reviewjournal.com and follow @HKRinella on Twitter.