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Please your palate with seafood pasta

Located on one of the top floors of the Palms’ new Fantasy Tower in Las Vegas, NOVE Italiano is a unique blend of classical and modern elements. The decor features a curtain of hand-strung crystals and handcrafted LED Swarovski chandeliers juxtaposed against plasma television screens with gilded frames that display electronic art — elements of classical Italian design and sleek modernism sit s
/ Source: TODAY

Located on one of the top floors of the Palms’ new Fantasy Tower in Las Vegas, NOVE Italiano is a unique blend of classical and modern elements. The decor features a curtain of hand-strung crystals and handcrafted 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 Bernardo's generosity you can also make this seafood pasta dish at home!

About the 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 years old, 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, R.I., 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 for 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’ most acclaimed Italian restaurants.

NOVE Italiano

Palms Casino Resort

4321 W. Flamingo Road

Las Vegas, NV 89103

702-942-6800

www.n9negroup.com

Spaghetti NOVE is served at NOVE Italiano, Las Vegas for $43 and serves 2 people.

Spaghetti NOVEGeno Bernardo, NOVE Italiano

2 restaurant servings

For seafood marinara:

Mix ingredients (leave the marinara without passing through a food mill).

For spaghetti:

In a small pot steam the mussels and clams in the wine.

In a large skillet sauté the shrimp and calamari. Add the seafood marinara. Add the basil, vegetables, butter and linguine.

Season to taste and serve family-style topped with the crabmeat.

26526729604816048260487cooked linguine8ounce8 ounces cooked linguineseafood marinara6ounce6 ounces seafood marinaraper serving shrimp44 per serving shrimpalaskan king crab meat2ounce2 ounces Alaskan king crab meatper serving maine lobster tail, claw, elbow (with tail shell)0.51/2 per serving Maine lobster tail, claw, elbow (with tail shell)per serving little neck clams or manila clams44 per serving Little Neck clams or Manila clamscalamari2ounce2 ounces calamariper serving mussels88 per serving musselsbasil leaves0.5cup1/2 cup basil leavescelery, cut into batons (thin strips)0.75cup3/4 cup celery, cut into batons (thin strips)fennel, cut into batons0.75cup3/4 cup fennel, cut into batonsleeks, cut into batons0.75cup3/4 cup leeks, cut into batonsbutter3ounce3 ounces butterdry white wine0.5cup1/2 cup dry white winereduced lobster stock1cup1 cup reduced lobster stocktoasted saffron1teaspoon1 teaspoon toasted saffronfennel seed, toasted and ground1teaspoon1 teaspoon fennel seed, toasted and groundrosemary2sprig2 sprigs rosemarychopped parsley0.25cup1/4 cup chopped parsleytomato basil marinara1quart1 quart tomato basil marinara

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