If you cannot find Vietnamese or Thai rice noodles, use fresh eggless fettuccine.

Eggplant terrine, sea scallops with fresh fettuccine, game hen, pheasant and orange creme brulee are among the savory memories.

Corn and zucchini are two other vegetables that complement each other nicely to make a good topping for fresh fettuccine.

Then all it takes is some fresh fettuccine, boiled, drained, then mixed with the mushroom sauce in the skillet as everything reheats.

Among them are gemelli tossed with goat cheese and black olives, and fresh fettuccine with prosciutto and melted Parmesan perfumed with truffle oil.

So we went with the lobster ravioli and fresh fettuccine with young vegetables ($19.50 each) and were not disappointed.

Sautéed shrimp, scallops and crab mingled with fresh fettuccine without any engagement of flavors ($22).

A bowl of fresh fettuccine loaded with porcini mushrooms, roasted garlic and cream was another delight.

Pale in comparison, but only in comparison, were the fresh fettuccine with fresh tomatoes, peas and frutti di mare.

The nonfish pasta e fagioli was a velvety, flavorful puree of cranberry beans with fresh fettuccine and a small slice of musetto (cotechino) sausage.