If there is a line separating serious, regional Italian cooking and Italian-American cooking, then the spaghetti Nero with clams sits smack upon it. This dish is a stunning example of the way the cooking at Il Foro plays with boundaries.
Squid-ink-infused pasta is a natural base for sweet little clams to nestle, open, and release their briny liquor. Along with a light marinara, a confetti of pepperoni gets invited to the party, mimicking the size and shape of the clams to a T.
And finally, there comes a surprise kick of jalapeño, rarely if ever seen before in Italian cooking, proving that one needn't be a traditionalist in order to be taken seriously.
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