Fettuccini With Alaska Surimi Seafood

Serving Size : 4
Ingredients

for prepare Fettuccini With Alaska Surimi Seafood

:

Amount	Measure	Ingredient - Preparation Method
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 fettuccini with alaska surimi seafood
2	cups	surimi seafood
1/4	cup	ripe olives - sliced
1/2	teaspoon	oregano
3/4	cup	mascarpone (fresh Italian cheese) - see * Note

* 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" S(Formatted for MC5): "04-01-2000 by Joe Comiskey - jcomiskey@krypto.net"

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