"Pea Tendril Casarecce, Maryland Crab, Whipped Koji Ricotta, Pecorino. @baywaterfarms @cvmllc @arcobalenopasta The pasta is made with pea tendril purée and glazed with pea tendril purée as well. The ricotta is aged and has deep umami."Chef, OwnerHari Camerona(muse.)At my venues