Recipe - Pizzoccheri And Crab Salad

Three fourths pound Pizzoccheri noodles
(buckwheat), or japanese
buckwheat soba noodles
One half cup Mayonnaise; regular or low
fat
One fourth cup Fresh lime juice
One half cup Packed parsley leaves;
chopped
One fourth cup Snipped fresh chives
Salt and cayenne pepper; to
taste
4 Plum tomatoes chopped; seeds
and all
8 ounce Lump crabmeat; picked over ,
(up to 12) or cooked
shrimp, cut into 1/2inch
chunks
6 Ears fresh corn; steamed,
kernels removed
Lime wedges
Chives; for garnish

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

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC format by Gail Shermeyer 4paws@netrax.net

Recipe by: MONDAY TO FRIDAY SHOW #MF6710 Posted to MCRecipe Digest V1 #728
by 4paws@netrax.net (ShermeyerGail) on Aug 08, 1997