Buonissimo! Finger-licking buonissimo is what you’ll be raving into next Tuesday if you step out on a limb and venture to make this crowd-pleasing pasta.  Just don’t tell your squeamish friends it’s made with duck eggs until after the first bite.  As is often the case with my culinary endeavors, I headed down to Pike Place Market to get some inspiration for what would be seasonally-appropriate to make for a fun dinner for five yesterday.   It could not be a better time of year to be at the market- every fruit stall is simply bursting over with bounty and the crisp autumn colors have us here at the Salty Seattle household all in a swoon.

 It was one of those days where just about everything I saw wanted to come home with me, from unnecessary gadgetry like a melon-balling set at Kitchen Basics to the absolutely gorgeous duck eggs from the Pike Place Market Creamery.  By the end of my unhinged spree, I wondered what on earth I would sort out for dinner from my unlikely mélange- definitely an everything-but-the-kitchen-sink kind of a journey. 

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