I love prawns (little mud bugs of the sea that they are) skewered, grilled, roasted, baked, hot or cold. Marzano's Restaurant on Garfield Street uses a generous number of sautéed black tiger prawns and plump sea scallops in the farfalle di marine, a large-portion seafood pasta dish. A simmered sauce of slivered garlic, finely chopped red and yellow bell peppers, yellow curry, brandy and herbs and spices dresses al dente bowtie noodles. Not to be confused with creamy coconut curry dishes that leave you feeling heavy, this sauce was light with complex flavors and minimal coconut. The seafood is tender, not rubbery. No one flavor overpowers the others, each complements and builds on the whole. 

[516 Garfield St. S., Tacoma, 253.537.4191]