Seafood Pasta Drizzled With Truffle Oil Recipes

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SEAFOOD PASTA DRIZZLED WITH TRUFFLE OIL



Seafood Pasta Drizzled With Truffle Oil image

Taken from the January 8/03 issue of The Toronto Star; posted on behalf of a request for recipes using truffle oil. Apparently, this recipe originated with Emeril Lagasse.

Provided by Lennie

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb penne pasta, cooked
2 tablespoons olive oil
1 cup minced shallot (about 10)
2 teaspoons chopped fresh garlic (about 4 cloves)
salt
fresh ground black pepper
2 cups chopped plum tomatoes (5 or 6 should do it)
1 lb fresh mussels, scrubbed and beards peeled
1 lb shrimp, deveined and peeled completely including tails
2 cups dry white wine
1 lb lump crabmeat
1/2 cup chopped green onion, dark green parts only
1/2 cup freshly grated parmesan cheese
1/4 cup fresh basil leaf, torn into large pieces
truffle oil, as needed

Steps:

  • Note: have pasta ready before you start this dish; don't worry if it cools off, as it will be warmed up again in the skillet.
  • In a large skillet over medium heat, heat oil; add shallots and garlic, season with salt and pepper, and saute for about one minute.
  • Add tomatoes and cook for another minute.
  • Add mussels and shrimp, season again with salt and pepper, and cook for just two minutes.
  • Add wine, bring to a simmer, and cover.
  • Cook until mussel shells all open, about 4 minutes or so.
  • Add crabmeat and onions; season again with salt and pepper; cook for just one minute.
  • Add pasta and toss; cook until pasta is heated through, only about one minute.
  • Remove from heat; add cheese and basil and lightly toss, then place mixture in a large serving bowl.
  • Garnish with a drizzle of truffle oil and serve.

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