Langoustine, Pepper,Cremini, Roasted Garlic and Farfalle with Fonduta Sauce

Langoustine, Pepper,Cremini, Roasted Garlic and Farfalle with Fonduta Sauce


1 tablespoon butter

1 tablespoon olive oil

1 red bell pepper, juilenned

1 yellow bell pepper, julienned

1 shallot, diced

1 head roasted garlic, pulp squeezed out and reserved

3 cup sliced cremini mushrooms

1 1/2 lbs. cook Langoustine or lobster

Heavy Cream

1/2 cup sliced green onions

2 lbs. Farfalle, cooked al dente in salted boiling water

In a heavy bottomed pot, add the butter and olive oil. Place over medium heat and add the peppers and shallots; saute until softened. Add the mushrooms and cook until moisture from mushrooms has cooked out. Stir in the roasted garlic. Add the cooked Fonduta Sauce , langoustine and pasta. Add heavy cream if needed, to thin sauce. Garnish with green onions.

Fonduta Sauce:

4 Tablespoons butter

4 Tablespoons flour

2 cups milk

3/4 lb. Fontina cheese, cut into cubes

4 egg yolks, room temperature

salt and pepper; to taste

In a sauce pan melt the butter and add the flour over low heat. Whisk until mixture is well combined;do not allow to brown. Whisk in the milk until smooth and slightly thickened.

Add the cubed cheese and continue to stir until cheese is melted. Pepper to taste.

Angel Hair Pasta with Cream Sauce and Langoustine



1 lb. Angel Hair Pasta

2 cups heavy cream

1 clove garlic, minced

1 cup onion, minced

1 shallot , minced

1 cup parmesan cheese, grated

1 cup white wine

5oz. pancetta, chopped

12 oz. cooked langoustine

3 tablespoons chopped chives

In a pot saute the pancetta until crispy. Add the onions and shallot and continue to saute until translucent. Add the garlic and cook until fragrant. Pour in wine and reduce by half, stir in cream and simmer until thickened. Stir in the cheese and the  langoustine.  Turn off heat. Cook pasta to al dente and add to sauce and toss. Add pasta water if more sauce is needed.