Fettuccini with Surimi Seafood Recipe

Fettuccini With Surimi Seafood Recipe

Ingredients

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

Method

1. * Note: If mascarpone is too thick, stir in a little cream
2. Cook fettuccine in three quarts boiling salted water until al dente
3. Drain well and set aside in warm place
4. Toss with 1 tablespoon olive oil to keep noodles separated
5. Heat remaining olive oil in skillet and set aside
6. Add asparagus to skillet with 2 tablespoons water
7. Cover and cook for 2 to 3 minutes or until tender-crisp
8. Add Surimi, tomatoes, olives and oregano
9. Cook 1 to 2 minutes longer or until all ingredients are heated through
10. Combine nuts, garlic and surimi mixture with fettuccine
11. Mix lightly
12. Spoon mascarone over fettuccine and mix again
13. Serve with Parmesan cheese
14. This recipe yields 4 servings

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