Cold Angel Hair Pasta in Truffle Oil with Abalone and Caviar Recipe

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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.

Prep time:
Cook time:
Servings: 4


Cost per serving $0.29 view details
  • 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


  1. Remove abalone from can and shred.
  2. 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.
  3. Cook pasta according to instructions on package. Drain and pour in abalone broth. Add shrimp oil and salt. Mix well.
  4. Prepare ahead by dividing the pasta into equal parts. Put them in airtight container and refrigerate.
  5. 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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