Fresh Seafood Pasta (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1 cup minced shallots |
2 teaspoons chopped garlic |
salt |
freshly ground black pepper |
2 cups chopped tomatoes, peeled and seeded |
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 fresh basil leaves |
drizzle white truffle oil |
Directions:
1. 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.
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