120 Four Seasons Pkwy.
Signor Martuscelli is known for seafood entrées like lobster ravioli and linguine with mussels in marinara, but it’s treats like the pescatore—full of fresh shrimp, mussels, clams and scallops in zesty red sauce—that really shine.
One word: pescatore. At La Casa Pasta, that means heaps of shellfish in fresh red sauce over tender noodles. Or opt for the grilled fish of the day—always fresh.
Led by Guiseppe and Anna Martuscelli, 32-year-old La Casa Pasta is all about flavorful, homemade coastal Italian cuisine. (Guiseppe is a former fisherman and navy cook.) The large menu is made up of delicious homemade pasta, fresh seafood and veal. The chef’s famous seafood-pasta explosion, paccheri alla Giuseppe, is famous, as is the daily “naked fish” selection. A fire in May might have set La Casa back a bit, but here’s looking forward to a glorious return.
More than 31 years has cemented Giuseppe and Anna Martuscelli’s La Casa Pasta as a legend of Italian cuisine in Delaware. The husband and wife’s passion for flavorful, homemade coastal Italian cuisine has seduced generations of diners. Who can resist marveling at marble floors and stone statues while eating the hearty sopressata, seafood cannelloni or the famous paccheri alla Giuseppe, which combines extra-wide rigatoni, monkfish, shrimp, cannelloni, Collina tomatoes and marinara sauce?