Fettuccini With Alaska Surimi Seafood

Recipe Ingredients

8 oz	227g	Uncooked fettuccine
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Pine nuts
1		Garlic clove - minced
1/4 lb	113g / 4oz	Asparagus - trimmed, and
		Sliced into 2" pieces
2 cups	474ml	Surimi seafood
1/4 cup	59ml	Ripe olives - sliced
1/2 teaspoon	2.5ml	Oregano
3/4 cup	109g / 3.8oz	Mascarpone (fresh Italian cheese) - see * Note
		Freshly-grated Parmesan cheese

Recipe Instructions

* Note: If mascarpone is too thick, stir in a little cream.

Cook fettuccine in three quarts boiling salted water until "al dente". Drain well and set aside in warm place. Toss with 1 tablespoon olive oil to keep noodles separated.

Heat remaining olive oil in skillet and set aside. Add asparagus to skillet with 2 tablespoons water. Cover and cook for 2 to 3 minutes or until tender-crisp. Add Surimi, tomatoes, olives and oregano. Cook 1 to 2 minutes longer or until all ingredients are heated through.

Combine nuts, garlic and surimi mixture with fettuccine. Mix lightly. Spoon mascarone over fettuccine and mix again. Serve with Parmesan cheese.

This recipe yields 4 servings.

Source:
Alaska Seafood Marketing Institute at http://www.alaskaseafood.org

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