Cream Sauce Blacklip Abalone Pasta

Ingredients

1 x Blacklip Abalone

250g spaghetti

1 x clove garlic

1 x lemon

200ml cooking cream

Parsley

Salt and Pepper

Olive Oil

Method

1.      Cook spaghetti until al dente, then set it aside.

2.      Tenderise abalone in retort pack until you can bend it easily. 30 secs both sides.

3.      Cut pack open and drain juice into a cup.

4.      Thinly slice abalone and place aside.

5.      Place garlic and oil into a pan on medium heat with a pinch of salt and pepper. Stir and cook for a few minutes.

6.      Add cream, juice of 1 lemon and abalone juice. Cook until reduced by half.

7.      Add cooked spaghetti to the pan and stir through with olive oil and a squeeze of lemon juice.

8.      Plate up spaghetti.

9.      Warm sliced abalone through in pan for around 1 minute.

10.   Place sliced abalone on top of pasta and add parsley to garnish.