ISO white cream sauce for linguine

[springsgourmet9]

Last Thursday I had a wonderful dinner at a restaurant that I would like to replicate. It was black linguine in a white cream sauce with poached sea scallops. The cream sauce was so good I kept dipping my italian bread in it. It had a light fish flavor and was wonderful. Similar to the mussel broth I've had in the past but cream base instead of broth. Does anyone have a recipe for something similar? I'm sure it was not low calorie.

[Hammster]

What is the name of the restaurant? If they have a website, they might have a contact form or other information such as an email address and they might just share the recipe with you.
I've had good luck asking for recipes and receiving them.

[foodfly]

Could the white sauce have been Beurre Blanc? The non-purist version has cream in it. There is a short video on how to make the sauce at about.com which does use the cream.

[springsgourmet9]

Thanks guys for your responses. I did email the restaurant to see if they would share but somehow I doubt it. The menu mentioned panna tartufo below the name and I believe it has truffle in it. If anyone knows Italian maybe they can tell me what panna tartufo means.

[Tantegrazie]

Panna Tartufo is (Mushroom Cream sauce)

Panna (cream)

Tartufo (Mushroom)

Elaine:D

[Angelina]

Actually tartufo means truffle....

[Tantegrazie]

right! Angelina, both the white and the black which are pretty pricey!

Me thinks that the black linguine was made with "Squid ink":eek:

[tbb113]

Does this recipe (http://www.alexanderlorenz.com/recipes/tagliolini_al_tartufo_bianco_piemonte.htm) sound right?