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.
Provided by Lennie
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
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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