12.07.2015 | Zagat
For this dish, chef-owner Nick Stefanelli marries his love for the traditional Italian pasta preparation of aglio, olio e peperoncino — or “garlic, oil and chiles” — with his time spent cooking in Shanghai. He swaps the chile flakes with his own housemade XO sauce. He sources the prosciutto, dried scallops and dried shrimp from the wholesale markets in the neighborhood, then cooks them with olive oil and garlic for three hours to make a flavorful paste.