Best 4 Seafood Pasta Drizzled With Truffle Oil Recipes

BLACK TRUFFLE PASTA

Steps:

• Cook pasta until very al dente, 6 to 7 minutes in a large pot with ample boiling water and salt. Add peas and finish cooking, about 1 minute. Drain well and toss in butter and truffle vinaigrette (made by combining 1/2-ounce chopped black truffle, 1 1/2 ounces black truffle oil, 1/2-ounce champagne vinegar, and 1 small minced shallot) and chives. Check seasoning and serve immediately.

TAGLIARELLE WITH TRUFFLE BUTTER

Steps:

• Add 1 tablespoon salt to a large pot of water and bring to a boil.
• Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.
• Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.
• Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

SEAFOOD PASTA DRIZZLED WITH TRUFFLE OIL

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

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.