Seafood Pasta Drizzled With Truffle Oil

Submitted by Lennie

"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."

 

• Ready In: 25mins
• Ingredients: 15
• Serves: 6

ingredients

• 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

directions

1. 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.
2. In a large skillet over medium heat, heat oil; add shallots and garlic, season with salt and pepper, and saute for about one minute.
3. Add tomatoes and cook for another minute.
4. Add mussels and shrimp, season again with salt and pepper, and cook for just two minutes.
5. Add wine, bring to a simmer, and cover.
6. Cook until mussel shells all open, about 4 minutes or so.
7. Add crabmeat and onions; season again with salt and pepper; cook for just one minute.
8. Add pasta and toss; cook until pasta is heated through, only about one minute.
9. Remove from heat; add cheese and basil and lightly toss, then place mixture in a large serving bowl.
10. Garnish with a drizzle of truffle oil and serve.

Reviews

[Belgicook]

This was pretty good, and very easy to make. I didn't have fresh mussels in their shells so I replaced them with a shrimp/mussel mix. Maybe I missed out on some of taste. I used up a lot of truffle oil after all my guests told me they loved it, and it certainly gave the dish a special flair. Thanks for the recipe!