Normally if it’s summer, I don’t feel like having a belly full of pasta or rice… like that will help curb my growing belly of wonder. At Linguini Fini, it can be quite an exemption, whether summer or any other season, more so with the new pasta dishes they introduced in their menu.
Jarod Kintz once said that “I am 1/7 billionth of humanity, and I am hungry for truth. I’m also hungry for love, knowledge, and pasta.” I echo that sentiment. Pasta is one of the successful dishes I learned how to cook at a young tender age and it’s one of my favorite comfort food. I’ve found much comfort in Linguini Fini’s Pappardelle “Nose to Tail Bolo” but my heart delights eagerly in their signature Chicken Liver Sugo. I love eating this pasta with a squeeze of lemon. It had prompted many returns to Linguini Fini since last year and it’s also what I ordered just 3 weeks ago.
Linguini Fini’s refined hipster diner vibe can make you think they’re casual with their food, but other than the relaxed fun dining ambience, their kitchen is all earnest in making their pasta and pizza made-in-house among other things, even the delicious pickled chilies (which you can now take home to enjoy for only Php 180/bottle).
There is no dish in history that has as many variations, colors, shapes, flavors, textures, and subtleties as a dish of pasta. Outside their original signature ones, Linguini Fini has included NEW pasta creations.
On the Table
Straccetti di Manzo P495
Seared rare beef slices, artichokes, gorgonzola, arugula, anchovy aioli
My favorite anti-pasti at Linguini Fini is a beautiful dish of lightly seared paper-thin beef, roasted artichokes that are like chips for a good crunch, chunks of gorgonzola for points of sharpness, and fresh arugula all brightened by the drizzle of peppery anchovy aioli dressing.
Spaghetti Arrabbiata P165 | P280 |405
Chili pesto, roasted garlic, cherry tomatoes
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Linguini Fini now offers 3 serving portions: lite/solo, regular/duo and family-style. Last time I ate here before last night, I couldn’t decide between trying a new dish or sticking to my old favorites. With the new serving portions, I could get more creative so ended up with a full order of chicken liver sugo and a solo portion of the Shrimp and Clams Fettuccine.
Their Spaghetti Arrabiata is a simple pasta dish without any overarching ambitions but delightfully has more than a hint of chili pesto that can kick you right into attention. The cherry tomatoes combat the spice giving that sweet acidity to pull everything together.
Fusili with Sundried Tomato Pesto and Homemade Sausage P225 | P405 | P595
The sausage was peppery, garlicky with a tinge of gentle spice. Enjoyed forkful after forkful of the corkscrew-shaped pasta.
Truffle Cream Fettuccine P280 | P535 | P785
Shitake mushroom, truffle, porcini
As soon as this was placed on the table, both Merry and I gushed in anticipation. The whiff of truffle was an easy lure to keep twirling huge flat strands of the pasta onto our plates. Varied deep woodsy and rich smoky sweet earthy flavors of the silky shitake mushrooms and porcini titivated the dish. It’s a vegetarian dish but it tasted so meaty with the presence of the shrooms.
Aligue Cream Linguini P240 | P440 | P650
Pickled chili, roasted garlic, black caviar
I was ready to point my favorite of the evening but the Aligue Cream Linguini at the last second, just stole my heart. The crab fat was just decadent on the linguini strands. You know how they say fat is flavor. Crab fat is flavor on flavor. It has that heavy and rich taste but also kinda sweet and only slightly briny at the same time… think Bleu cheese of the sea. It’s quite delicious.
The Kingpin P995
Four flavors in one 18-inch pizza: The Bronx, Manila Caprese, Gamberetti & Peperoncino, Longganisa & Scamorza
Appropriately dubbed as The Kingpin, this 18-incher carries the best of the best. The Bronx pizza is made with sausage, pepperoni, porchetta, mozzarella, and tomato and would be any meatlover’s desired choice. Longganisa and Scamorza pizza is spiked with only chili leaves and garlic oil to let the meat of the matter speak for itself.
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Out of the 4 flavors, the Manila Caprese simplifies things with its classy flavors. Gamberetti & Peperoncino pizza was my preferred flavor with its pizza adorned with marinated shrimp in tomato pesto sauce base.
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LF’s Tiramisu
Linguini Fini continues to confidently poke at your daring palate with creative pulls of homegrown flavors that have found home in us. It’s time for another visit!
Linguini Fini
3/L, SM Mega Fashion Hall, SM Megamall
EDSA Corner Julia Vargas Ave.,
Mandaluyong City, Metro Manila
(02) 531 3302 / (63) 917 834 1493
Operation Hours: 10am to 10pm
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