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
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.
CC BY Blackswan