Seafood Pasta Drizzled With Truffle Oil
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.
Steps
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.
Ingredients
penne pasta, olive oil, shallot, fresh garlic, salt, fresh ground black pepper, plum tomatoes, fresh mussels, shrimp, dry white wine, lump crabmeat, green onion, parmesan cheese, fresh basil leaf, truffle oil