patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Buy This Art Print At AllPosters.com
Linguine with Crab, Red Bell
and Pine Nuts
Parmesan isn't usually
served with seafood pasta,
but the cheese adds a nice richness to this
tablespoons unsalted butter
red bell pepper, finely chopped
garlic cloves, finely chopped
teaspoon dried crushed red pepper
cup dry white wine
8-ounce bottle clam juice
pound fresh lump crabmeat, picked over
cup finely chopped fresh parsley
cup pine nuts, toasted
Freshly grated Parmesan cheese
butter in heavy large skillet over medium heat. Add bell pepper;
cook 2 minutes. Add garlic and crushed red pepper; cover
and cook 2
minutes. Increase heat to high, add wine and boil 2 minutes.
pasta in large pot of boiling salted water until just tender but still
firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup
pasta to pot. Add clam juice, 1/2 cup cooking water and
mixture. Cook over high heat until pasta absorbs half of liquid, about 2
minutes. Add crab and toss until heated through, about 1 minute.
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.
Index - Pasta Recipe Archives
- Seafood Recipe Archives
Recipe Archives Index