By: Chef Greg Anania (Bellissimo, Winnipeg MB)

1 Tbsp olive oil
2 garlic bulbs

Ingredients (Sauce):
2 Tbsp butter
½ cup white wine
2 Tbsp chopped garlic
½ Tbsp salt
½ Tbsp white pepper
½ cup diced white onion
4 cups heavy cream
½ cup asiago cheese
1 Tbsp sliced basil
24 fresh mussels
12 large tiger prawns
6 scallops, halved
½ cup baby clams
500 g Nature’s Farm™ spinach fettucine

Directions (roasted garlic):

  • preheat oven to 350° F
  • 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

Directions (sauce):

  • in a saucepan on medium heat, combine first eight 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 linguini as preferred. Mix pasta with half the sauce. Pour pasta into serving bowl and top with remaining sauce, seafood and grated parmesan

Bon appétit!