Recipe

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• 5 tbsp unsalted butter
• 1 red bell pepper, finely chopped
• 4 garlic cloves, finely chopped
• 1/4 tsp dry crushed red pepper
• 1/2 cup dry white wine
• 12 oz linguine
• 1 (8 oz) bottle clam juice
• 1 lb fresh lump crabmeat , picked over
• 1/4 cup finely chopped fresh parsley
• 1/3 cup pine nuts, toasted
• freshly grated parmesan cheese

• 1 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.
• 2 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.
• 3 Return pasta to pot. Add clam juice, 1/2 cup cooking water and bell pepper mixture.
• 4 Cook over high heat until pasta absorbs half of liquid, about 2 minutes. Add crab and toss until heated through, about 1 minute.
• 5 Mix in parsley. Season to taste with pepper. Divide pasta among bowls. Sprinkle with pine nuts. Serve, passing cheese separately.