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This exquisite looking yet quick and easy Cold Truffle Capellini with Abalone and Black Roe dish is set to make an impression during your Lunar New Year reunion dinner or any of your special dining event. This is not the first time I worked with the New Moon brand. I have previously created a dessert using their bird’s nest, and my 15-minute steamed cod fish using their chicken essence. I love the quality of their products, the abalone they sent me looks freshly canned, you can smell it from the brine, it’s the natural aroma of the ocean.

My friend, Nat, suggested that I recreate the chilled truffle scallop capellini I made few years ago. That was such a crowd pleaser at my dinner party. So here you go, my Cold Truffle Capellini with Abalone and Black Roe, using New Moon’s premium abalone from Australia. I love the rich flavours of the ocean and earth in this dish. Even though the flavours of each ingredient are unique and distinctive, they all come together and complement each other very well.

Cold Truffle Capellini with Abalone and Black Roe

The ingredients used are very simple, though it can be a bit pricey. Thus I’d make this dish when there is a special occasion, such as for our family reunion dinner during the Lunar New Year.

Abalone – I am using New Moon premium abalone from Australia in this Cold Truffle Capellini with Abalone and Black Roe dish. The brine from the canned abalone can be used to add to hotpot or to cook stock or congee, so be sure to save it for later use. The abalone should be served as soon as the can is open to ensure freshness and tenderness of this exquisite seafood. I chilled it a little so that it complements well with the chilled pasta.
Capellini – It’s sometimes referred to as angel hair pasta. However angel hair pasta is thinner than capellini, by a matter of a few 0.04-0.07 millimeters. So you can also use angel hair pasta if you can’t find capellini. The difference is hardly noticeable.

Salt – I used coarse salt here to boil with the pasta. Salting the boiling water when cooking pasta means you do not have to add more salt into the sauce. And in this case the black roe which we will add later is salty already, thus we will only use 1/2 tbsp for 100g of pasta for boiling.
Black pepper – I am using freshly crushed black pepper, nothing beats freshness.
Truffle oil – Actually you can use truffle paste if you can find it. In this case, my dear friend, Joy, gifted me with a nice bottle of white truffle oil which I seldom have the opportunity to use. You can see the type of truffle oil I used in the picture below.

Black roe – I bought the black lumpfish roe from Cold Storage in Singapore. It has a strong ocean umami flavour which is quite salty. I found a similar one online which calls it the Romanoff Caviar. This type of black fish roe is not officially called caviar as only fish roe from the sturgeon family of fishes can be named caviar. You can definitely substitute this with caviar if you like something fancier (albeit pricier). Scroll down to see the brand I used.