Abalone Shells with Mushroom Sauce

Name: Abalone Shells with Mushroom Sauce
Yield: 6
Ingredients: 300 g of abalone without shell, cut into small pieces; 300 g of medium conchiglie pasta; 1 cup of cottage cheese (225 g); 1 cup of skimmed milk (240 ml); 300 g of canned palm tree fruit, well washed, drained, and cut into small pieces; 1/2 teaspoon of salt; 1 tablespoon of olive oil; 3 cloves of garlic mashed; 1/4 teaspoon of nutmeg

1
300 g of abalone without shell, cut into small pieces
2
300 g of medium conchiglie pasta
3
1 cup of cottage cheese (225 g)
4
1 cup of skimmed milk (240 ml)
5
300 g of canned palm tree fruit, well washed, drained, and cut into small pieces
6
1/2 teaspoon of salt
7
1 tablespoon of olive oil
8
3 cloves of garlic mashed
9
1/4 teaspoon of nutmeg

Ingredients

1
300 g of abalone without shell, cut into small pieces
2
300 g of medium conchiglie pasta
3
1 cup of cottage cheese (225 g)
4
1 cup of skimmed milk (240 ml)
5
300 g of canned palm tree fruit, well washed, drained, and cut into small pieces
6
1/2 teaspoon of salt
7
1 tablespoon of olive oil
8
3 cloves of garlic mashed
9
1/4 teaspoon of nutmeg

Directions

1
In a medium saucepan, cook the abalone in boiling water until tender (about 20 minutes)
2
Remove from heat, drain, and reserve
3
In a large saucepan, boil 3 liters of water and 1 tablespoon of salt over high heat
4
Cook the conchiglie pasta until al dente (about 10 minutes)
5
In a medium bowl, mash the abalone with a fork along with the remaining ingredients
6
Drain the pasta and mix delicately with the abalone
7
Transfer to a serving dish and serve immediately
8
321 calories per serving