Pesce Asiago
By: Chef Greg Anania (Bellissimo, Winnipeg MB)
Ingredients (Roasted Garlic):
1 tbsp olive oil
2 garlic bulbs
Ingredients (Sauce):
2 tbsp butter
1/2 cup white wine
2 tbsp chopped garlic
1/2 tbsp salt
1/2 tbsp 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 Nature's Farm spinach linguine
Directions (roasted garlic):
prehet oven to 350° F
cut tops off garlic bulbs. drizzle with olive oil and wrap in foil
roast for 1 hr. once cooled squeeze bulbs out of skin and purée
Directions (sauce):
in a saucepan on medium heat, combine first 8 ingredients, along with roasted garlic purée. simmer until saucrs reduces and thickens
add seafood. cook until mussels are opened, and shrimp and scallops are tender
stir in asiago and fresh basil
cook linguini as preferred. mix pasta with half the sauce. Pour pasta into sercing bowl and top with remaining sauce, seafood and grated parmesan
Bon appétit!
Back to Recipes
