Seafood Pasta Drizzled With Truffle Oil Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook cavatappi in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
• Melt butter in a large pot over medium-low heat. Whisk flour into butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk 2 cups milk into butter-flour mixture until smooth. Stir in remaining milk, increase heat to medium high, and cook, whisking constantly, until mixture is thick and almost boiling, 5 to 10 minutes.
• Stir Gouda cheese, Cheddar cheese, Swiss cheese, and 1 cup Parmesan cheese into milk mixture until cheese melts and cheese sauce is smooth. Fold cavatappi into cheese sauce; pour mixture into prepared baking dish.
• Stir remaining Parmesan cheese and bread crumbs together in a small bowl. Sprinkle bread crumbs mixture over cavatappi mixture and drizzle truffle oil over the top.
• Bake in the preheated oven until golden and bubbling, about 30 minutes. Cool for 10 minutes before serving.

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.