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Seafood: Emeril's Fresh Seafood Pasta

Source of Recipe

Emeril Lagasse


List of Ingredients

2 tablespoons olive oil
1 cup minced shallots
2 teaspoons chopped garlic
salt, fresh 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
1/2 cup chopped green onions, greens only
1 pound penne pasta, cooked until tender
4 ounces grated Parmesan cheese
1/4 cup chiffonade fresh basil leaves
drizzle white truffle oil


Recipe

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 sauti 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. Yield: 4 to 6 servings