Fresh Seafood Pasta

INGREDIENTS: 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

INSTRUCTIONS:

In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the shallots and garlic. Season with salt and pepper. Saut? for 1 minute. Add the tomatoes, and saut? for 1 minute. Add the mussels and shrimp. Season with salt and pepper. Saut? 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. Saut? 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. Yield: 4 to 6 servings

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