A creamy, flavorful seafood-infused sauce that can transform the ordinary into the extraordinary. This was one of Executive Chef (& Pappardelle's co-founder) David Bowen’s earliest sauces and inspired current owner, Jim, to add sauces to Pappardelle’s line-up.
Preparation: To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil to prevent filled-products from breaking and stir gently for fifteen seconds. Cook pasta for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.