Monday, June 4, 2012

Seafood Paste

  • 3 tsp    olive oil
  • 50 g     Chopped shallots
  • 2 tsp    chopped garlic
  • Salt
  • Freshly ground black pepper
  • 100 g   chopped tomatoes, peeled
  • 50 g     fresh mussels
  • 50 g     Prawns
  • 1 cup   dry white wine
  • 100 g   crabmeat
  • 1/2 cup  Chopped spring onions
  • 200 g   Paste
  • 25 g     Paemasan cheese
  • 5          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 tomato  and sauté for 1 minute.
 Add the mussels and shrimp. Season with salt and pepper. Sauté 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 spring onion 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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