FETTUCCINE WITH ALASKA SURIMI SEAFOOD

FETTUCINE WITH ALASKA SURIMI SEAFOOD

8 ounces uncooked fettuccine
2 tablespoons olive oil
2 tablespoons pine nuts
1 clove garlic, minced
1/4 pound asparagus, trimmed, sliced in 2" pieces
2 cups Alaska surimi seafood
1/4 cup sun-dried tomatoes, drained and sliced
1/4 cup ripe olives, sliced
1/2 teaspoon oregano
3/4 cup Mascarpone (fresh Italian cheese)*
Freshly grated Parmesan cheese

  1. 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.

  2. Heat remaining olive oil in skillet, add pine nuts and garlic. Sauté until nuts are lightly browned. Remove from skillet and set aside.

  3. Add asparagus to skillet with 2 tablespoons water. Cover and cook for 2 to 3 minutes or until crisp-tender. Add Alaska 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 Mascarpone over fettuccine and mix again. Serve with Parmesan cheese.