RECIPE FOR: ABALONE PASTA

Ingredients: 1kg abalone milk to marinate 1/4 cup butter 1/4 cup oil 1 teaspoon dill 1-2 limes, slice into quarters to squeeze 6 cloves garlic, minced or crushed

1/4 cup capers 1/2 cup sun-dried tomatoes 1/4 cup coarsely grated parmesan cheese 12-14 mushrooms, sliced and sauteed 500g asparagus, cut into 2cm pieces, steamed to tender 500g fettuccini pasta, broken in half oil and dill mixture, just enough to coat pasta

Method:
After preparing abalone steaks, place in milk to marinate. This marinade can also be done over a period of the day. Clean and cut mushrooms and asparagus. Mince/crush garlic. Sautee' mushrooms and steam asparagus and put in large bowl. This will be your serving dish, so make sure it will hold all ingredients. Keep warm in oven heated to about 75ºC   In a frypan, sautee' milk-marinated abalone steaks in butter, oil and dill mixture. As the abalone cooks, squeeze lime over. Cook until you can gently cut with a fork. Start cooking linguine. Cut cooked abalone steaks into bite size pieces and add with garlic, capers, parmesan cheese and sun-dried tomatoes to mushrooms and asparagus. When linguine is cooked al dente, drain. Coat pasta with oil/dill mixture before turning the ingredients into the bowl. Optional- do a final generous squeeze of lime over entire mixture.