Chef Chris Manning cooks up pasta with bagna cauda sauce.
It's a blend of butter, olive oil, garlic and anchovies.
He used shrimp and scallops in this recipe. He seared them after coating them with olive oil.
For the sauce, on low heat, melt a half stick of butter and a quarter cup of olive oil.
Once the butter melts, add three cloves of minced garlic and a teaspoon of minced anchovies. Let that simmer, add a little salt and pepper.
Put the seafood over pasta, pour sauce over it and add grated asiago cheese.
Click on the picture to see how it goes together.
Monday, May 2, 2016, Watertown, NY