Garlicky Linguine with Crab, Red Bell Pepper and Pine Nuts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 first-course or 4 main-course servings
- 1/2 cup dry white wine
- freshly grated parmesan cheese
- 12 ounces linguine
- 5 tablespoons unsalted butter
- 1/4 cup finely chopped fresh parsley
- 1 8-ounce bottle clam juice
- 1/4 teaspoon dried crushed red pepper
- 4 garlic cloves, finely chopped
- 1 pound fresh lump crabmeat, picked over
- Carbohydrate 46 g(15%)
- Cholesterol 99 mg(33%)
- Fat 16 g(25%)
- Fiber 3 g(11%)
- Protein 25 g(50%)
- Saturated Fat 7 g(34%)
- Sodium 686 mg(29%)
- Calories 444
Preparation 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.
Preparation 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.
