Fresh Seafood Pasta

Total Time:
35 min
15 min
20 min

4 to 6 servings

  • 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
  • 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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