Stolen from Executive Chef Geno Bernardo who presides over the upscale, contemporary Italian dining room at Nove Italiano, in Las Vegas, Nevada, this week's seafood pasta recipe offers a mouth watering array of oceanic delights.
Located on one of the top floors of the Palms' Fantasy Tower, in Las Vegas, Nove Italiano is a unique blend of classical and modern elements. Featuring a curtain of hand-strung crystals and hand-crafted LED Swarovski chandeliers juxtaposed against plasma television screens with gilded frames that display electronic art – elements of classical Italian design and sleek modernism sit side by side.
The menu at Nove Italiano reflects the same juxtaposition: classic Italian fare with contemporary accents, including an extensive selection of seafood crudos (Italy's answer to sashimi or ceviche, cured with sea salt, citrus or infused oils), freshly-made pastas, tableside Caesar salad, bistecca fiorentina, fresh fish and shellfish.
Spaghetti Nove, a house specialty, is prepared at a station in the dining room, but thanks to Chef Geno's generosity you can also make this seafood pasta dish at home!
About the chef: Chef Geno Bernardo was born in New York to a northern Italian mother and Sicilian father. His rich Italian heritage has always been an inspiration to him, and his fondest childhood memories are of cooking with "Nana" as a young boy. Those early Sundays with Nana were the humble beginnings of his lifelong journey through the culinary world.
Bernardo began his professional career at just 16, cooking at Massimo's, an Italian restaurant in his New Jersey neighborhood. The aspiring chef attended culinary school at the prestigious Johnson & Wales University, in Providence, Rhode Island, from which he graduated at the top of his class. After graduation, he was recruited by Boston's Fellini's Italian Restaurant, where he worked two years before accepting a position with Restaurant Associates in New York.
His affinity for seafood led him to San Diego, where he boldly broke from his Italian heritage to learn the craft of a sushi chef.
Bernardo joined the N9NE Group to develop Nove Italiano, and with Bernardo in the kitchen, Nove Italiano has become one of Las Vegas's most acclaimed Italian restaurants.
4321 W. Flamingo Road
Las Vegas, NV 89103
702 942 6800
Spaghetti Nove is served at Nove Italiano, Las Vegas for $43 and serves 2 people.
This recipe makes 2 restaurant servings.
Spaghetti Nove Ingredients:
8 oz cooked linguine
6 oz *Seafood Marinara
4 per serving shrimp
2 oz Alaskan king crab meat
½ per serving Maine lobster tail, claw, elbow (with tail shell)
4 per serving Little Neck clams or Manila clams
2 oz calamari
8 per serving mussels
½ cup basil leaves
¾ cup celery, cut into batons (thin strips)
¾ cup fennel, cut into batons
¾ cup leeks, cut into batons
3 oz butter
½ cup dry white wine
Steal This Recipe® Step by Step Ingredients & Instructions for the *Seafood Marinara:
1 cup reduced lobster stock
1 teaspoon toasted saffron
1 teaspoon fennel seed, toasted and ground
2 sprigs rosemary
¼ cup chopped parsley
Add to 1 qt tomato basil marinara (leave the marinara without passing through a food mill).
Steal This Recipe® Step by Step Instructions for the Spaghetti Nove:
In a small pot steam the mussels and clams in the wine.
In a large skillet sauté the shrimp and calamari.
Add the lobster, mussels, clams and sauce.
Add the basil, vegetables, butter and linguine.
Season to taste and serve family-style topped with the crabmeat.