Cold Angel Hair Pasta with Truffle Oil, Hokkaido Scallops, Kombu & Uni

We've tried many recipes for this and we think this is the tastiest and closest to a restaurant's version. It's really easy and very suitable for parties since you can make this ahead of time so you can get busy with other things!

How your cold truffle pasta will turn out will definitely differ from ours as the taste would pretty much rely on the truffle oil you purchase, but here is a fool-proof way of making it tasty, regardless of the truffle oil you buy. 

Here are the essentials in this dish, in accordance to importance: chive oil, truffle oil, kombu, sashimi-grade ingredients (from Zairyo, of course).

Recipe is for 4 pax (no extras for seconds)

Ingredients from Zairyo (Click here to shop all ingredients on one page):
1. Hokkaido Scallops (Sashimi Grade) 250G, diced into 4 per scallop (you will use up the entire pack)
2. 2 tsp Shio Kombu, minced or  get the ready-minced Shio Kombu  (NO NEED TO WASH)
3. Dried Shrimps*
4. Uni (Sea Urchin) to top, we suggest 100G for 4 pax as a topping. If you wish to be generous, 100G won't be enough for 4 pax. (We used the Murasaki Uni, 250G, as it is in season at the date of posting)
5. Truffle Oil
6. Angel Hair (Capellini) Pasta or Somen 
7. Caviar
8. Negi Leek Oil (You can skip the Dried Shrimps and Chives if you are using this)

Other ingredients:

How To Make Chive Oil:

NOTE: You can skip this step if you are using the Negi Leek Oil. You won't need the Chives and Dried Shrimps too!) 

** You can make extras of this oil and keep it in a oil-safe container for either soups or noodles. Or anything, really. It's delicious!

Cut chives into thirds and saute with dried shrimps (we don't recommend washing the dried shrimps, but if you do, dry them well before sauteing it.) in olive oil on medium heat for about 5 minutes, then another 5 minutes on low heat. You don't want the chives to burn. 

Once done, remove chives and shrimps and empty oil into an oil-safe container (we recommend a glass container).

If you use about 4 sprigs of chives, you use approximately 1 tbsp of dried shrimps with 1/3 cup of olive oil. Use less if you don't wish to keep any. But why wouldn't you?

The Pasta:
As mentioned, you can make this hours in advance before your party. As long as you don't toss in the other raw ingredients, like scallops, Uni or caviar -- this is to prevent any form of contamination. Safety first! 

1. Cook pasta as you would usually do until al dente. If you don't know how to cook pasta, please Google or YouTube it. Angel Hair pasta cooks quicker than most pastas, so don't look away! ** you can wash and let the scallops thaw on the counter as you start cooking the pasta.

2. Once done with the pasta, shock the pasta in cold water. 

3. Drain pasta and empty it into a large mixing bowl that's easy for you to mix in.

4. Add truffle oil to pasta. We would suggest for you to mix it tablespoon by tablespoon. You wouldn't want your mouth to just be covered in oil after eating. Be generous, but with some restraint.

5. Add chives oil, or Negi Leek Oil, to pasta,  this gives it flavour and depth.

6. Add kombu to the pasta for the umami.

7. Add salt to taste. If you've used the Shio Kombu, be liberal with the salt as the Kombu already comes salted. If you've used the Cut Kombu, salt with your feel. Or taste as you go along. 

8. Add chopped chives and caviar, if any, at the end and toss.

9. Seal bowl with cling wrap and keep refrigerated for at least 30 minutes to marinate.

Time to Serve!

1. Once scallops are fully thawed, remove muscle and dice into fours per scallop. Set aside.

2. Plate pasta into bowls.

3. In the same mixing bowl (that is already emptied), or in a new bowl, add the scallops and a wee bit of truffle oil + chive oil, pinch of salt, then mix.

4. Top on pasta. Then top on the Uni if you have it.  


Any questions? Have a chat with us on our live chat, drop us a Direct Message on our Instagram or drop us an email.

Get inspired! Tag us on Instagram or Facebook with the hashtag #Zairyosg (profile must be public), or check out the creations of other customers. 

Products related to this article

Hotate (Wild Caught, Sashimi-grade Scallops) / ほたて

Hotate (Wild Caught, Sashimi-grade Scallops) / ほたて

All scallops can be grilled and cooked, but not all scallops can be eaten raw. A waste to cook? W..


Omakase Uni 100G (Sea Urchin Roe) / 海胆 100G

Omakase Uni 100G (Sea Urchin Roe) / 海胆 100G

After being asked a thousand times what the difference is between this Uni and the other Uni we've g..


Dried Shrimp Meat / 乾燥エビ

Dried Shrimp Meat / 乾燥エビ

These are a lot tinier than the usual Hae Bee as we find them to infuse with oil a lot better (fo..


Kaluga Hybrid Caviar by Caviar Colony 30G *FREE Mother of Pearl Spoon*

Kaluga Hybrid Caviar by Caviar Colony 30G *FREE Mother of Pearl Spoon*

This particular caviar is an approachable start for those new to caviar. Available from only two far..


Negi Leek Oil ネギ油

Negi Leek Oil ネギ油

Zairyo proudly presents our very own Negi Oil created specially for you to make your own Cold Angel ..


Liguori Capellini (Angel Hair) Pasta 500G

Liguori Capellini (Angel Hair) Pasta 500G

High quality Durum wheat semolina pasta from Italy.  The best pair with our famed Cold Angel Hair..