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.