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1.Fill A Large Pot With Lightly Salted Water And Bring To A Rolling Boil Over High Heat. Once The Water Is Boiling, Stir In The Linguine, And Return To A Boil. Cook The Pasta Uncovered, Stirring Occasionally, Until The Pasta Has Cooked Through, But Is Still Firm To The Bite, About 11 Minutes. Drain Well In A Colander Set In The Sink. 2.Slice Abalone Into 1/2 Inch Slices. Place The Abalone Between Two Sheets Of Heavy Plastic (Resealable Freezer Bags Work Well) On A Solid, Level Surface. Firmly Pound The Abalone With The Smooth Side Of A Meat Mallet To A Thickness Of 1/4 Inch. Mix Lime Juice And Garlic In A Large Bowl. Toss Abalone Slices And Bell Pepper In The Lime Garlic Mixture To Coat. 3.Heat Olive Oil In A Large Skillet Over High Heat And Stir In The Abalone And Bell Pepper, Including The Juice. Cook And Stir Until The Cooked Through, 5 To 10 Minutes. Remove The Abalone Slices And Place On A Plate And Set Aside. Continue Cooking The Peppers, Until Tender. Meanwhile, Pour Alfredo Sauce Into A Saucepan And Heat Over Medium-Low Heat Until Hot, Stirring Occasionally. Serve Abalone Over A Bed Of Linguine And Alfredo Sauce.
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