"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Abalone and Linguini with Pesto Sauce Recipe

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This recipe for Abalone and Linguini with Pesto Sauce, by , is from The Lemieux Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Lemieux
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2-3 Whole Abalone, pounded and cut into small chunks approx. 3/4 X 3/4
2-cups Portabello Mushroom's (cut into small chunks),
Juice for 1/2 Lime
3/4 cup Pesto sauce (to taste)
Olive oil & Butter

Directions:
Directions:
Heat a large skillet to medium-high heat. Add a couple of tablespoons of olive oil and a slice of butter. When heated, add half the abalone. Brown quickly. Remove. Add remaining abalone, brown quickly, and remove. Don't cook each batch more than one minute each.

Next, add a couple slices of butter and mushrooms. Please lid over the pan and cook, stirring occasionally, until the mushrooms are lightly browned and softened. Add abalone back to mushrooms, stirring together, then dump them both into a pot of drained linguini. Stir into this mixture the pesto and lime juice. Spoon onto plates and serve with green salad.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Haven't tried it, but it sound good.

 

 

 

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