Fresh Seafood Pasta

By Antcri742

Recipe courtesy Emeril Lagasse, 2000

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

Preparation

Step 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.