6 lbs. Barilla® gemelli
8 Tbsp. roasted garlic puree
6 cups cleaned jumbo lump crab meat
6 cups brandy
3 cups grated Romano cheese
3 cups olive oil
96 to 120 pieces cleaned sea scallops
120 spears blanched asparagus
12 lbs. alfredo sauce

1. Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

2. For each serving, to order: Heat 1 oz. oil over medium heat and add 1 tsp. garlic puree, 4 to 5 scallops, and 1/4 cup crab. Cut 5 spears of asparagus into 3 pieces each and add; stir. Deglaze with 2 oz. brandy and add 8 oz. alfredo sauce. Bring to a simmer.

3. Reheat 2 cups pasta in simmering water. Drain and add to the pan. Toss well and plate. Garnish with 2 Tbsp. cheese.