Linguine With Crab Radicchio And Garlic Recipes

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GARLICKY LINGUINE WITH CRAB, RED BELL PEPPER AND PINE NUTS



Garlicky Linguine with Crab, Red Bell Pepper and Pine Nuts image

Categories     Sauce     Wine     Cheese     Nut     Pasta     Shellfish     Sauté     Parmesan     Crab     Winter     Bon Appétit

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 11

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

Steps:

  • 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.

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