Pizzoccheri and Crab Salad

4 Servings

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Pizzoccheri and Crab Salad Ingredients

3/4 lb Pizzoccheri noodles	4 Plum tomatoes chopped; seeds
1/2 c Mayonnaise; regular or low	8 oz Lump crabmeat; picked over ,
1/4 c Fresh lime juice	6 Ears fresh corn; steamed,
1/2 c Packed parsley leaves;	Lime wedges
1/4 c Snipped fresh chives	Chives; for garnish
Salt and cayenne pepper; to

Instructions for Pizzoccheri and Crab Salad

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 MC-Recipe Digest V1 #728 by 4paws@netrax.net (Shermeyer-Gail) on Aug 08, 1997

Main Ingredient: Seafood-OtherCuisine: Uncategorized