Cook the pasta in plenty of boiling, salted water until it is 'al dente'.
'al dente' a culinary term for pasta 'that has been cooked so as to firm, but not hard'
While the pasta is cooking, chop the spring onions and sauté in the olive oil.
Add the dry sherry, and allow this to warm up before adding the Mascarpone cheese.
Finally, add the crab pâté and stir well, until it is heated through, but do not allow to boil.
When the pasta is cooked, drain and toss with the crab sauce in a
large bowl.
Cover the hot pasta and sauve with grated parmesan cheese
Sprinkle with parsley and pepper.