Fettuccine with Surimi Seafood Recipe

Fettuccine With Surimi Seafood Recipe

Ingredients

• 8 ounces uncooked fettuccine
• 2 tablespoons olive oil
• 2 tablespoons pine nuts
• 1 clove garlic — minced
• 1/4 pound asparagus — trimmed, sliced in 2″ pieces
• 2 cups surimi seafood
• 1/4 cup sun-dried tomatoes — drained and sliced
• 1/4 cup ripe olives — sliced
• 1/2 teaspoon oregano
• 3/4 cup Mascarpone (fresh Italian cheese)*
• freshly grated Parmesan cheese.

Method

1. Cook fettuccine in three quarts boiling salted water until al dente
2. Drain well and set aside in warm place
3. Toss with 1 tablespoon olive oil to keep noodles separated
4. Heat remaining olive oil in skillet, add pine nuts and garlic
5. Saute until nuts are lightly browned
6. Remove from skillet and set aside
7. Add asparagus to skillet with 2 tablespoons water
8. Cover and cook for 2 to 3 minutes or until crisp-tender
9. Add surimi, tomatoes, olives and oregano
10. Cook 1 to 2 minutes longer or until all ingredients are heated through
11. Combine nuts, garlic and surimi mixture with fettuccine
12. Mix lightly
13. Spoon Mascarpone over fettuccine and mix again
14. Serve with Parmesan cheese

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