Receta Fettuccini With Alaska Surimi Seafood

Ingredientes
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Direcciones
- Note: If mascarpone is too thick, stir in a little cream.
- Cook fettuccine in three qts boiling salted water till "al dente". Drain well and set aside in hot place. Toss with 1 Tbsp. extra virgin olive oil to keep noodles separated.
- Heat remaining extra virgin olive oil in skillet and set aside. Add in asparagus to skillet with 2 Tbsp. water. Cover and cook for 2 to 3 min or possibly till tender-crisp. Add in Surimi, tomatoes, olives and oregano. Cook 1 to 2 min longer or possibly till all ingredients are heated through.
- Combine nuts, garlic and surimi mix with fettuccine. Mix lightly. Spoon mascarone over fettuccine and mix again. Serve with Parmesan cheese.
- This recipe yields 4 servings.