Chef/co-owner Greg Anania,
Bellissimo
This sauce is so luscious you’ll dream up other dishes to use it in. Asiago is the key—don’t use a substitute.
Ingredients
Roasted garlic
1 Tbsp olive oil
2 garlic bulbs
Sauce
2 Tbsp butter
1/2 cup white wine
2 Tbsp chopped garlic
1/2 tsp salt
1/2 tsp white pepper
1/2 cup diced white onion
4 cups heavy cream
1/2 cup asiago cheese
1 Tbsp sliced basil
24 fresh mussels
12 large tiger prawns
6 scallops, halved
1/2 cup baby clams
500 g spinach linguine
Method
Roasted garlic
- Preheat oven to 350ºF.
- Cut tops off garlic bulbs. Drizzle with olive oil and wrap in foil.
- Roast for 1 hour. Once cooled, squeeze bulbs out of skin and purée.
Sauce
- In a saucepan on medium heat, combine first 8 ingredients, along with roasted garlic purée. Simmer until sauce reduces and thickens.
- Add seafood. Cook until mussels are opened, and shrimp and scallops are tender.
- Stir in asiago and fresh basil.
- Cook linguine as preferred. Mix pasta with half the sauce. Pour pasta into serving bowl and top with remaining sauce, seafood and grated parmesan.
Yield 4 servings