Pizzoccheri and crab salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Pizzoccheri noodles |
| (buckwheat) or Japanese | ||
| Buckwheat soba | ||
| Noodles | ||
| ½ | cup | Mayonnaise, regular or low |
| Fat | ||
| ¼ | cup | Fresh lime juice |
| ½ | cup | (packed) parsley leaves, |
| Chopped | ||
| ¼ | cup | Snipped fresh chives |
| Salt and cayenne pepper to | ||
| Taste | ||
| 4 | Plum tomatoes chopped (seeds | |
| And all) | ||
| 8 | To 12 ounces (net) lump | |
| Crabmeat picked over or | ||
| Cooked shrimp, cut into inch chunks | ||
| 6 | Ears fresh corn, steamed, | |
| Kernels removed | ||
| Lime wedges | ||
| More chives for garnish if | ||
| You wish | ||
Directions
Boil the pasta until al dente, about 8 to 10 minutes.
In the bottom of a mixing bowl combine the mayonnaise with the lime juice, parsley and chives. Season well with salt and pepper.
Add the tomatoes and seafood.
When the pasta is done, drain, rinse under cold water and pat dry.
Add to the mixing bowl and combine.
Serve with fresh steamed corn, off the cob, sprinkled over the salad with chives if you wish and more lime wedges.
Yield: 4 servings
MONDAY TO FRIDAY SHOW #MF6710