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Crab Pâté Pasta
ingredients:
110g (3½ ounces) crab pâté
150g (5 ounces/1¼ cups US) dried pasta
One tablespoon olive oil
Half a bunch of spring onions, finely chopped
100g (3½ ounces) Mascarpone cheese (or quantity to personal taste)
One tablespoon dry sherry (optional)
20g (one ounce) coarsely grated Parmesan cheese
Two tablespoons chopped parsley
Ground black pepper to taste
method:

Cook the pasta in plenty of bioling, salted wataer until it is al dente.
While it is cooking, chop the spring onions and sauté in the olive oil. Add the dry sherry, and allow trhis to warm up before adding the Mascarpone cheese. Finally, add the crab pâté and stir well, until it is heated through, but do not allow to boil.
When the pasta is cooked, drain and toss with the crab sauce in a large bowl. Cover the hot pasta and sauve with grated parmesan cheese and sprinkle with parsley and pepper. Serve with a crisp salad.

observations:
This is a recipe from an Orkney company, Castle MacLellan, which makes a range of pâtés, including one from local crabmeat.
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