This is a print preview of "Fettuccini With Alaska Surimi Seafood" recipe.

Fettuccini With Alaska Surimi Seafood Recipe
by Global Cookbook

Fettuccini With Alaska Surimi Seafood
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  Servings: 4

Ingredients

  • 8 ounce uncooked fettuccine
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. pine nuts
  • 1 x garlic clove chopped
  • 1/4 lb asparagus trimmed, and sliced into 2" pcs
  • 2 c. surimi seafood
  • 1/4 c. ripe olives sliced
  • 1/2 tsp oregano
  • 3/4 c. mascarpone (fresh Italian cheese) see * Note Freshly-grated Parmesan cheese

Directions

  1. Note: If mascarpone is too thick, stir in a little cream.
  2. 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.
  3. 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.
  4. Combine nuts, garlic and surimi mix with fettuccine. Mix lightly. Spoon mascarone over fettuccine and mix again. Serve with Parmesan cheese.
  5. This recipe yields 4 servings.