| 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 |
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| 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.
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| 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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