Fresh Seafood Pasta


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


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.




4.0 servings


Thursday, December 10, 2009 - 2:37am



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