Portrait of a man holding a basket
full of capers
George, Ed
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Spinach Linguine with Crab Meat,
Tomatoes and Capers

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Pasta
Cabannes & Ryman
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Spinach Linguine with Crab Meat,
Tomatoes and Capers
Gourmet Archives

1 garlic clove, minced
2 scallions, minced
2 tablespoon olive oil
2 tomatoes, peeled, seeded and minced
2 tablespoons chopped fresh basil leaves
1/2 teaspoon dried hot red pepper flakes
1 tablespoon drained capers
1/4 pound lump crab meat, picked over
2 tablespoons unsalted butter
2 tablespoons dry vermouth
1/2 pound spinach linguine

In a skillet cook garlic and scallions in oil over moderately low heat,
stirring, until garlic is pale golden. Add tomatoes, basil and red pepper
flakes. Cook mixture, stirring occasionally, 20 minutes. Season sauce
with salt and pepper and stir in capers.
In a small skillet heat crab meat in butter over moderate heat, stirring,
for 5 minutes. Stir in the vermouth and cook mixture 1-2 minutes, or
until most of the liquid is evaporated. Add crab meat to sauce and
keep sauce warm, covered.
In a kettle of boiling salted water cook pasta al dente, drain it, and
toss it with the sauce. Season with salt and pepper. Serves 2.
 

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