Fresh Seafood Pasta

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 cup	93g / 3.3oz	Minced shallots
2 teaspoons	10ml	Chopped garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	125g / 4.4oz	Chopped peeled seeded tomatoes
1 lb	454g / 16oz	Fresh mussels - scrubbed
1 lb	454g / 16oz	Rock shrimp - peeled
2 cups	474ml	Dry white wine
1 lb	454g / 16oz	Lump crabmeat - picked over
		For cartridge
1/2 cup	31g / 1.1oz	Chopped green onions, green part only
1 lb	454g / 16oz	Penne pasta - cooked until tender
4 oz	113g	Freshly- grated Parmigiano-Reggiano cheese
1/4 cup	10g / 0.4oz	Chiffonade of fresh basil leaves
		Drizzle of white truffle oil

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D64) - from the TV FOOD - NETWORK

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