Crab & Truffle Mac & Cheese
Canned crab meat, dried pasta, aged shelf-stable cheese, and truffle oil.
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8 oz pasta (linguine or spaghetti)
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1 can (3 oz) smoked oysters, drained
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1/2 cup jarred roasted red peppers, chopped
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2 cloves garlic, minced
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2 tbsp olive oil
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1/2 tsp dried oregano
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1/4 tsp red pepper flakes (adjust for heat)
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1/2 cup vegetable or seafood broth
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1/4 cup shelf-stable Parmesan, grated
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Salt & black pepper to taste
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Fresh parsley or basil
Instructions:
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Cook the pasta: Boil in salted water according to package directions. Reserve 1/2 cup pasta water before draining.
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Sauté the aromatics: In a pan, heat olive oil over medium heat. Add garlic, oregano, and red pepper flakes, cooking until fragrant.
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Add roasted peppers & oysters: Stir in chopped roasted red peppers and smoked oysters, letting them warm through.
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Pour in broth & pasta water: Add the broth and reserved pasta water to create a silky sauce.
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Toss with pasta: Mix in the cooked pasta, ensuring everything is well coated.
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Finish with Parmesan & garnish: Stir in grated Parmesan, adjust seasoning, and top with fresh herbs.
