Palm Beach restaurateur Clay Conley's
"I've always made my own pasta. That's something I've done for a long time and has been a part of each menu at every establishment I've worked," the James Beard House-nominated chef says. "But this is the first time I've made extruded
And it is; at
Conley's new rustic Italian eatery is located along West Palm Beach’s up-and-coming Dixie corridor, just south of the Southern Boulevard bridge and only a few blocks north of Kitchen (another neighborhood eatery that opened several years ago). It is Conley's third establishment following his well-known Palm Beach restaurants Buccan (a modern American grill that opened in 2011), Imoto (the intimate, Asian-focused extension of Buccan that opened in 2012), and the Sandwich Shop at Buccan, which opened in 2014.
Of the half-dozen pasta dishes that have debuted on the
To make the pasta, Conley uses aromatic squid ink to color the classic egg-based pasta, lending the dish its silky black hue. While squid ink itself may smell strong, the resulting noodles are relatively neutral in flavor, paired up against a warm yellow saffron gemelli to give the dish an extra hint of flavor.
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In Italy, it's considered traditional to pair the squid ink pasta with seafood, as they are with this dish, drenched in a zesty puttanesca sauce accented with ingredients like green olive, which play well with a subtle hint of brininess. Then, to give it his own twist, Conley adds wine-marinated chunks of tender octopus to the dish, and finishes with a dash of olive
"It's the perfect accompaniment to the squid ink pasta," says Conley.
Nicole Danna is a food writer covering Broward and Palm Beach counties. To get the latest in food and drink news in South Florida, follow her @SoFloNicole or find her latest food pics on the BPB New Times Food & Drink Instagram.