The Epicurean VII

Originally posted in The Daily Pulse 09.27.04

This week, we’re not using one of my dishes, but one that asked me to include in order to promote Emeril Lagasse’s new cookbook, “Emeril’s Potluck.”

I used to love Emeril Live when I was younger. Now I rarely watch it as I just don’t watch TV. But there’s something about Lagasse that just screams charisma. So I thought I’d put his meal in this week’s column for you all to try.

Decadent Angel Hair Pasta Alfredo with Lump Crabmeat and White Truffle Oil

Makes 6 servings as a main course; 8 servings as an appetizer.

1 lb. angel hair pasta
4 cups heavy cream
2 tsp. dried basil
1 tsp. minced garlic
2 1/2 tsp. salt
1/2 tsp. freshly ground white pepper
1 lb. jumbo lump crabmeat, picked over for shells and cartilage
2 tbsp. white truffle oil, plus about 2 tbsp. for garnish
1 cup freshly grated Parmigiano-Reggiano plus about 1/2 cup for serving
3 tbsp. snipped fresh chives

1. Bring a large heavy pot of salted water to a boil. Add the pasta and cook, stirring to separate the strands of pasta, until just barely al dente, about 3 minutes. Drain in a colander.

2. Combine the cream, basil, garlic, salt, and white pepper in the same pot. Bring to a boil and cook for 2 minutes, or until slightly thickened. Add the pasta, toss to coat, and simmer for 2 minutes, stirring occasionally. Add the crabmeat and truffle oil, stir gently so as not to break up the lumps of crabmeat, and cook for 1 minute. Add the cheese and stir gently to blend.

3. Divide the pasta among six or eight pasta bowls. Drizzle 1 teaspoon of truffle oil over each serving and sprinkle each with 1 tablespoon of Parmesan cheese. Garnish with the chopped chives, and serve immediately.