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
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, add pine nuts and garlic. SautÃ© until nuts are lightly browned. Remove from skillet and set aside.
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.