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Foodies, here’s another Christmas recipe to serve up a gastronomic meal. Combining all the extravagant ingredients, the chilled pasta is drenched in a fragrant Truffle Oil, teasing the palates of your guests even before they arrive on the table.
Ingredients
- 150g Angel Hair Pasta aka Capellini
- 200g Canned Australian Abalone
- 50ml Abalone stock from canned abalone
- 4 tbsp Sakura Ebi
- 5 tbsp Extra Virgin Olive Oil
- 2 tbsp Salt
- Truffle Oil to drizzle
- Caviar for topping
Directions
- Remove abalone from can and shred.
- Heat oil and fry Sakura Ebi till crispy. You can fry more and keep them in an airtight container for other use. Set aside oil for mixing pasta later.
- Cook pasta according to instructions on package. Drain and pour in abalone broth. Add shrimp oil and salt. Mix well.
- Prepare ahead by dividing the pasta into equal parts. Put them in airtight container and refrigerate.
- Remove chilled pasta just before serving and add truffle oil. Top with the rest of the ingredients, and be ready to impress your guests with this restaurant-style Cold Angel Hair Pasta in Truffle Oil with Abalone and Caviar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 4 servings | |
| Calories 149 | |
| Calories from Fat 149 | 100% |
| Total Fat 16.88g | 21% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3489mg | 145% |
| Potassium 1mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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