--By Andrew Knowlton, Bon Appétit
Quince Restaurant, San FranciscoChef Michael Tusk takes Bay Area signatures (wild nettles, Dungeness crab, Meyer lemon) and weaves them into light pastas, such as tagliatelle with morel mushroom and celeriac foam.
470 Pacific Avenue; 415-775-8500; http://www.quincerestaurant.com/
Komi, Washington, D.C.
The tasting menu at arguably the best restaurant in the District always includes a selection of beautiful pastas. Our top choice? Chef Johnny Monis's spaghetti with crab and sea urchin. 1509 17th St. NW; 202-332-9200; http://www.komirestaurant.com/
Cibo Matto, ChicagoDon't miss the caramelli, a Tootsie-Roll-shaped pasta, stuffed with butternut squash and tossed with sage, amaretti crumbs, and brown butter sauce at this fine-dining Italian restaurant in the Loop.
201 North State Street; 312-239-9500; http://www.cibomatto.therestaurantsatthewit.com/
A Mano, New OrleansThe name of this Arts District newcomer means "by hand" in Italian--which is how the pici alla boscaiola (irregular shaped spaghetti-like Tuscan pasta with a mushroom cream sauce) and gnocchi with oxtail ragu are made.
870 Tchoupitoulas Street; 504-208-9280; http://www.amanonola.com/
Sportello, BostonAt chef Barbara Lynch's casual counter spot in the Fort Point neighborhood, the strozzapreti with braised rabbit, picholine olives, and rosemary is transcendent. 348 Congress Street; 617-737-1234; http://www.sportelloboston.com/
B&B Ristorante, Las VegasOwned by Mario Batali and Joe Bastianich, this restaurant dishes up signature pastas like beef cheek ravioli, as well as a seven-course pasta tasting menu that may include penne alla carbonara with lamb pancetta.
The Venetian Resort Hotel Casino; 3355 Las Vegas Boulevard South; 702-266-9977; http://www.bandbristorante.com/
I Sodi, New YorkThis West Village gem run by Florence-born Rita Sodi features a seasonal menu that always has a few excellent pastas. If you're lucky, one option will be the lasagna with carciofi (artichokes).
105 Christopher Street; 212-414-5774; http://www.isodinyc.com/
Amis, PhiladelphiaFirst came Vetri, then Osteria, and now this affordable trattoria from chef Marc Vetri. Simple Roman-style pastas--tonnarelli cacio e pepe (pecorino and black pepper), bucatini alla gricia (pork belly, chili flakes, and pecorino)--are favorites.
412 South 13th Street; 215-732-2647; http://www.amisphilly.com/
Il Sogno Osteria, San AntonioAndrew Weissman, who also owns seafood-centric The Sandbar, makes most of his pasta in-house, including the conchiglie that's served with ham, peas, wild mushrooms, and cream.
200 East Grayson Street; 210-223-3900; http://www.pearlbrewery.com/
Spinasse, SeattleEating at the wood-topped bar with a view of the kitchen and sharing family-style hand-cut egg pasta with butter and sage at this Capitol Hill standout is about as close to Piedmont, Italy, as you'll get without a passport.
1531 14th Avenue; 206-251-7673; http://www.spinasse.com/
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