Fresh Seafood Pasta

Photo: flickr user Ozchin

Ingredients

2 tablespoons olive oil

1 cup minced shallots

2 teaspoons chopped garlic

Salt to taste

Freshly-ground black pepper to taste

2 cups chopped peeled seeded tomatoes

1 pound fresh mussels scrubbed

1 pound rock shrimp peeled

2 cups dry white wine

1 pound lump crabmeat picked over

for cartridge

1/2 cup chopped green onions, green part only

1 pound penne pasta cooked until tender

4 ounces freshly- grated Parmigiano-Reggiano cheese

1/4 cup chiffonade of fresh basil leaves

Drizzle of white truffle oil

Preparation

In a large saute pan, over medium heat, add the oil. When the oil is hot, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the tomatoes, and saute for 1 minute. Add the mussels and shrimp. Season with salt and pepper. Saute for 2 minutes. Add the wine, bring to a simmer and cover, cook until the shells open, about 4 to 6 minutes.

Add the crabmeat and green onions. Season with salt and pepper. Saute for 1 minute. Add the pasta, toss and continue cooking until the pasta is heated through, about 1 minute. Toss the pasta with the cheese and basil. Spoon into the serving dish. Garnish with a drizzle of truffle oil.

This recipe yields 4 to 6 servings.