Decadence of Creamy Truffle Seafood Linguine 🍝: A Recipe You Can't Miss!
- Stephane Janett
- Sep 18, 2022
- 3 min read
Hold on to your taste buds, my lovelies! This dish is an absolute crowd-pleaser that'll have you wanting more. Imagine a succulent seafood medley cooked in white wine and spring onions, coated in a luxurious truffle sauce, served on a bed of perfectly cooked al dente linguine, and topped with fresh parsley and grated parmesan cheese. It's a seafood sensation that'll blow your mind and rock your kitchen! So, let's take on this challenge and get cooking!
Time: 30 minutes | Serves: 4
INGREDIENTS
2 tablespoons truffle oil
3 garlic cloves (crushed or grated)
35g truffle cream or truffle butter
1 tablespoon black truffle slices (fresh or dehydrated)
100ml white wine (a cheap chardonnay or sauvignon blanc adds more flavour)
100ml thick cream
1 bunch fresh flat-leafed parsley (finely chopped)
2 to 3 spring onions (roughly chopped)
1 cup grated parmesan
8 brown mushrooms (diced)
750g mixed seafood (either fresh or a frozen pack)
400g linguine pasta (dried or fresh pasta)
1 teaspoon salt
1 teaspoon pepper
HOW TO MAKE IT
1. Get that pan hot, hot, hot, and heat up that truffle oil! Add spring onions and a pinch of salt, and sauté until they're looking semi-transparent and irresistible.
2. Time to get crushin'! Add in that garlic and give it a good stir.
3. Throw in those mushrooms and let them do their thing for 2 to 3 minutes.
4. Pour in that white wine and a healthy dose of parsley - let it sizzle and dazzle for a minute.
5. It's seafood time, baby! Add in your sea creatures of choice, along with some salt to taste. Don't overcook or it'll get rubbery!
6. Stir in that truffle cream and black truffle slices - it's time to take this dish to the next level.
7. Give it a sprinkle of pepper, just to keep things spicy.
8. Time to add in that thick cream, and get it all nice and mixed together.
9. Grate in some cheese - because let's face it, cheese makes everything better.
10. Parsley time again! Add some in, but save some for later. Cook for a minute and set it aside covered. It's pasta time, baby!
11. Boil that linguine until it's al dente - it should be firm but not too soft. HOT TIP: Don't overcook or it'll turn into mush!
12. Reheat that seafood mixture and give it a good stir for about a heartbeat. Now, it's time to assemble!
13. Dress that linguine in the creamy, truffle-y seafood, and sprinkle with parsley and grated parmesan cheese.
And voila! A dish fit for a king or queen or in between.
Bon appétit bébé!
WHAT IS A TRUFFLE?
Alright, my fellow foodies, let's talk truffles! These little earthy nuggets of deliciousness are like the rockstars of the culinary world, with black truffles and white truffles taking center stage. Think of them as Mick Jagger and Freddie Mercury, but in the form of fungi.
Black truffles are like the bass guitar of the truffle band, bringing a deep and intense flavor to the party. They're like the bad boys of the truffle world, with their rough exterior and rich, complex taste that can make any dish groove with umami goodness. And the best part? They won't break the bank!
Now, let's talk about white truffles - these divas are like the lead singers of the truffle band, stealing the show with their pungent aroma and delicate, nuanced flavor. They demand the spotlight, like Mariah Carey, and rightfully so! These babies are the pricier option, adding a touch of luxury to any dish. They're like the Beyoncé of the truffle world, always taking things to the next level.
So, whether you're into the bold and brooding sounds of black truffles or the delicate and refined tunes of white truffles, these gourmet rockstars are sure to steal the show and leave your taste buds begging for an encore. So crank up the volume and give truffles a try!
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