How difficult can it be to cook Italian - especially at the Venetian of all places? well the answer is apparently VERY difficult.\nI can only speak for myself - out of a table of seven, but Im sure you'll find similar comments from those that ate there with me.\nThe antipasta was Ok - Throw on a few olives, add a touch of ham and Mozzerrella for authenticity, and wait for it - here is a top tip in order for you to charge tripple what the average Joe restaurant would charge - serve it on a silver platter.\nFor the main course i waited in anticipation of Linguine Gamberi....I wish I had continued to wait. Insipid, tasteless, and overpriced - twenty seven bucks to boil some pasta and reheat a watery tomato sauce. Whats more the scallops were, if Im not mistaken, frozen and reheated - no colourisation, nothing. No seasoning - awful.  Thank god for the overpriced drinks so I could drink myself into oblivion and pretend that this was but a nightmare.\nOne plus point - hence the star - is the interior - but what would you expect in Vegas. Summary, all show no substance