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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 c. chopped shallots
- 2 tsp minced garlic Salt to taste Freshly-grnd black pepper to taste
- 2 c. minced peeled seeded tomatoes
- 1 lb fresh mussels scrubbed
- 1 lb rock shrimp peeled
- 2 c. dry white wine
- 1 lb lump crabmeat picked over for cartridge
- 1/2 c. minced green onions, green part only
- 1 lb penne pasta cooked till tender
- 4 ounce freshly- grated Parmigiano-Reggiano cheese
- 1/4 c. chiffonade of fresh basil leaves Drizzle of white truffle oil
Direcciones
- In a large saute/fry pan, over medium heat, add in the oil. When the oil is warm, add in the shallots and garlic. Season with salt and pepper. Saute/fry for 1 minute. Add in the tomatoes, and saute/fry for 1 minute. Add in the mussels and shrimp. Season with salt and pepper. Saute/fry for 2 min. Add in the wine, bring to a simmer and cover, cook till the shells open, about 4 to 6 min.
- Add in the crabmeat and green onions. Season with salt and pepper. Saute/fry for 1 minute. Add in the pasta, toss and continue cooking till 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.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 581g | |
| Recipe makes 4 servings | |
| Calories 834 | |
| Calories from Fat 111 | 13% |
| Total Fat 12.6g | 16% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 725mg | 30% |
| Potassium 1484mg | 42% |
| Total Carbs 102.54g | 27% |
| Dietary Fiber 4.9g | 16% |
| Sugars 6.36g | 4% |
| Protein 53.56g | 86% |
