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Pasta
Cabannes Ryman
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Garlicky
Linguine with Crab, Red Bell
Pepper
and Pine Nuts
Bon Appetit
January 2000
Parmesan isn't usually
served with seafood pasta,
but the cheese adds a nice richness to this
linguine.
5
tablespoons unsalted butter
1
red bell pepper, finely chopped
4
garlic cloves, finely chopped
1/4
teaspoon dried crushed red pepper
1/2
cup dry white wine
12
ounces linguine
1
8-ounce bottle clam juice
1
pound fresh lump crabmeat, picked over
1/4
cup finely chopped fresh parsley
1/3
cup pine nuts, toasted
Freshly grated Parmesan cheese
Melt
butter in heavy large skillet over medium heat. Add bell pepper;
cover and
cook 2 minutes. Add garlic and crushed red pepper; cover
and cook 2
minutes. Increase heat to high, add wine and boil 2 minutes.
Set aside.
Cook
pasta in large pot of boiling salted water until just tender but still
firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup
cooking water.
Return
pasta to pot. Add clam juice, 1/2 cup cooking water and
bell pepper
mixture. Cook over high heat until pasta absorbs half of liquid, about 2
minutes. Add crab and toss until heated through, about 1 minute.
Mix in
parsley. Season to taste with pepper. Divide pasta among bowls. Sprinkle
with pine nuts. Serve, passing cheese separately.
Makes 6 first-course or 4 main-course servings.
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