Best 2 Seafood Pasta Drizzled With Truffle Oil Recipes

Seafood pasta is a delectable dish that combines the flavors of the sea with the richness of pasta. When drizzled with truffle oil, this dish is elevated to a gourmet experience. Truffle oil, with its distinct earthy and nutty flavor, adds a layer of complexity and luxury to the dish. Whether you are a seasoned chef or a home cook looking to impress, this guide will provide you with all the information you need to create a mouthwatering seafood pasta drizzled with truffle oil. We will explore different types of seafood that pair well with pasta, suggest the best pasta shapes for this dish, and provide tips for cooking the seafood perfectly. Additionally, we will delve into the world of truffle oil, explaining its unique flavor profile and offering guidance on how to choose the highest quality oil for your recipe. So, get ready to embark on a culinary adventure as we dive into the art of crafting the ultimate seafood pasta drizzled with truffle oil.

Let's cook with our recipes!

SEAFOOD PASTA DRIZZLED WITH TRUFFLE OIL

Seafood Pasta Drizzled With Truffle Oil image

Taken from the January 8/03 issue of The Toronto Star; posted on behalf of a request for recipes using truffle oil. Apparently, this recipe originated with Emeril Lagasse.

Provided by Lennie

Categories One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb penne pasta, cooked
2 tablespoons olive oil
1 cup minced shallot (about 10)
2 teaspoons chopped fresh garlic (about 4 cloves)
salt
fresh ground black pepper
2 cups chopped plum tomatoes (5 or 6 should do it)
1 lb fresh mussels, scrubbed and beards peeled
1 lb shrimp, deveined and peeled completely including tails
2 cups dry white wine
1 lb lump crabmeat
1/2 cup chopped green onion, dark green parts only
1/2 cup freshly grated parmesan cheese
1/4 cup fresh basil leaf, torn into large pieces
truffle oil, as needed

Steps:

Note: have pasta ready before you start this dish; don't worry if it cools off, as it will be warmed up again in the skillet.
In a large skillet over medium heat, heat oil; add shallots and garlic, season with salt and pepper, and saute for about one minute.
Add tomatoes and cook for another minute.
Add mussels and shrimp, season again with salt and pepper, and cook for just two minutes.
Add wine, bring to a simmer, and cover.
Cook until mussel shells all open, about 4 minutes or so.
Add crabmeat and onions; season again with salt and pepper; cook for just one minute.
Add pasta and toss; cook until pasta is heated through, only about one minute.
Remove from heat; add cheese and basil and lightly toss, then place mixture in a large serving bowl.
Garnish with a drizzle of truffle oil and serve.

SPAGHETTI WITH TRUFFLE OIL, GARLIC AND ROSEMARY

Spaghetti With Truffle Oil, Garlic and Rosemary image

This looked SO good when I saw it at epicurean.com that I knew it had to be MINE, all MINE! (Well, I needed easier access to it, anyway.) I've been on a truffle oil kick lately since I discovered how remarkably delicious it is. Who knew? (Well, lots of people, but I guess they simply forgot to tell me.) ;) Servings adjusted according to course and times are estimated.

Provided by Sandi From CA

Categories One Dish Meal

Time 15m

Yield 5-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (12 -16 ounce) package spaghetti
1 medium yellow onion, chopped fine
3 garlic cloves, chopped fine
3 tablespoons olive oil
1 stalk fresh rosemary, chopped
1 teaspoon truffle oil (white or black)
1/4 cup grated fresh parmesan cheese, good quality

Steps:

Saute onion-garlic and rosemary in olive oil. Make sure onion is golden-and garlic is not burnt.
Boil spaghetti in 3 quarts salted water with a touch of milk in the water, as well as a tablespoon of oil.
When al dente, drain pasta, toss with onion, garlic and rosemary.
Add parmesan and toss again.
Drizzle the truffle oil on top of each individual serving. (Ok, now I'm drooling. Must hide this fact from guests.).
Garnish with fresh chopped rosemary--just a pinch.

Nutrition Facts : Calories 358.4, Fat 10.6, SaturatedFat 2.2, Cholesterol 4.4, Sodium 81.9, Carbohydrate 53.9, Fiber 2.6, Sugar 2.8, Protein 11.2

Tips:

Choose the right pasta: For this recipe, it's best to use a long, thin pasta like spaghetti or linguine. This will help the sauce coat the pasta evenly.
Don't overcook the pasta: Cook the pasta according to the package directions, but be sure to take it out of the water a minute or two before it's fully cooked. This will help it retain its texture and prevent it from becoming mushy.
Use fresh seafood: If you can, use fresh seafood for this recipe. It will have a much better flavor than frozen seafood.
Don't overcrowd the pan: When cooking the seafood, be sure not to overcrowd the pan. This will prevent it from cooking evenly and will make it more likely to stick to the pan.
Use a good quality truffle oil: Truffle oil is the key ingredient in this recipe, so be sure to use a good quality oil. Look for an oil that is made with real truffles and that has a strong, earthy flavor.

Conclusion:

This seafood pasta with truffle oil is a delicious and easy-to-make dish that is perfect for a special occasion. The combination of seafood, truffle oil, and white wine creates a rich and flavorful sauce that is sure to impress your guests. So next time you're looking for a special meal to make, be sure to give this recipe a try.

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