truffle | Annie's Kitchen Therapy

I made a great lightly creamy seafood pasta the other day that was, according to my hubby, “the best meal ever”. Wow. Considering how easy it was, I was very happy that it was so delicious. For the seafood I used little neck clams, shrimp and a lobster tail but you can use whatever looks good a the fish monger. I bet mussels and crab would be great in this dish too.

To start I sauteed the shrimp and lobster in a little EVOO, a dash of truffle oil and butter until just about cooked. Then I added 2 cups of chicken broth and let that heat up. When broth is hot (almost boiling) I tossed in the clams and steamed until they opened up. I added 1/2 cup of frozen peas just for color too. Next, I reduced heat to low and added 1 cup of heavy cream and a ton of fresh cracked pepper and parsley. You can thicken up the sauce with a tablespoon of mascarpone if you like.

Cooked linguine (al dente of course) was then transferred into the pan with this yummy sauce, mixed around so every piece of pasta was covered, then plated with a shaving of … wait for it … fresh truffle! (On sale at Eataly this week by the way.)

Sometimes you just need a steak. Simply grilled, with a rich porcini sauce on the side – to make it just a little fancy. My hubby won the on going battle of filet mignon vs. ribeye tonight, so this tender little beauty was prepared by him with the porcini recipe from a great chef we know. Pro-tip – bring steak (and any other meat you’re preparing) to room temperature before cooking. This will result in more even cooking and a juicier end product, I promise!

Ingredients for Porcini Sauce:
1/2 tablespoon of rehydrated porcini mushrooms
1 teaspoon of truffle oil (liquid gold!)
1/2 cup heavy cream
Sale & pepe!

In food processor pulse rehydrated mushrooms (dried porcini soaked in hot water for about 15 minutes then removed from water) until you have a mushy consistency. Add porcini and other ingredients to saucepan and heat through on low flame, careful to not burn. You can add/subtract ingredients to your liking (I love to “tweak” a recipe!)