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Seafood Pasta Al Forno

This was inspired by a delicious dish we ordered at Maggianos years ago--Langostino Lobster Al Forno. It was a limited time dish and I immediately created a recipe from those delicious tastes! Fresh cooked seafood, truffle oil, cream, and wine work together to create a fancy dinner party in your mouth! The seafood you use can be crab, lobster, shrimp, scallops--anything goes! I have used crab and I have used lobster. They are both delicious in this!


I like to use individual ramekins for the perfect serving size. Goes amazing with Crusty French Bread Rolls or French Bread.


16 oz Pasta (cavatappi, campanelle, radiatori, Penne, or any other!

2 TBSP Salt

1 TBSP + ! TBSP Olive oil


4 cloves garlic, finely minced

2 cups heavy cream

8 oz fontina cheese, finely grated

1 cup white wine (Don't use cooking wine--use a drinking wine)

1/4 cup + 2 TBSP truffle oil

2 tsp salt

1 tsp fresh cracked pepper

1 to 1/2 cups fresh cooked seafood, in large chinks (crab, lobster, langostino, scallops, shrimp--any you like)


1/2 cup italian breadcrumbs

2 TBSP butter, melted


Preheat oven to BROIL.


Fill a large pot with water. Add 2 TBSP salt and 1 TBSP oil. Bring to a boil. After it is boiling add pasta and cook it for the time designated on the package. Drain, reserving 2 TBSP Pasta water. Toss pasta with 1 TBSP Olive oil. Set aside.


In a large saucepan, add 2 TBSP Truffle oil and 4 cloved minced garlic. Cook for about 1 minute, stirring garlic so it cooks evenly. Add 2 cups heavy cream and bring to a boil. Make sure the pot has plenty of space in it above the crean. It will boil over if there isn't room! When it begins to boil, stir and turn down heat a few notches, but keep the cream at a high simmer, stirring regularly. Keep this cooking for about 5 minutes. Reduce heat again and add wine. Stir until well blended. Add fontina cheese and remove from heat. Add 2 tsp salt and 1 tsp cracked pepper, and 2 TBSP reserved pasta water and stir until cheese, salt and pepper are completely blended in the cream mixture. Set aside.


In a large pot or bowl, pour sauce over the pasta. Add cooked chunked seafood of your choice and Truffle Oil and toss until blended. Pour into a large baking dish, top with bread crumbs, drizzle with 2 TBSP melted butter and broil for about 1-2 minutes. Serve hot!


If you are using individual ramekins:

Scoop pasta into each ramekin.

Add 1/8 cup breadcrumbs to the top of the pasta in each ramekin. Drizzle with 1/2 TBSP butter on each ramekin.

Place all the ramekins on a large baking dish.

Broil for 1-2 minutes.

Serve hot.

Use a potholder to serve! Dishes will be so hot!





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