Spaghetti Qu­at­tro

Whistler Traveller Magazine - - DINING GUIDE TASTE -

This rus­tic Ital­ian restau­rant has been serv­ing whole­some clas­sics since 1996. Since Day 1, Spaghetti Qu­at­tro has been the best-sell­ing pasta. Chunky with minced chicken, spicy from chili pep­per, chock full of chopped pars­ley and for­ti­fied with black beans, the dish was cre­ated in the ’70s by pro­pri­etor An­to­nio Corsi.

“For Ital­ians Only,” reads the menu de­scrip­tion. Ex­ec­u­tive Chef Jeremie Trot­tier, who has worked there for 18 years, ex­plains: “Some peo­ple will send it back be­cause there’s not enough sauce, or they want to add Parme­san cheese — which is a big no-no. It cre­ates a tight mess.

“In North Amer­ica, pasta is all about the sauce and gar­nish. In Italy, pasta is all about the pasta. This is a light emul­si­fi­ca­tion of tomato sauce and olive oil. It’s about the bal­ance of gar­lic and spice. Bite af­ter bite, it just keeps you com­ing back for more.”

And if he wants to keep his job, he adds with a laugh, he won’t ever take it off the menu. 604-905-4844 | quat­trorestau­rants.com

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