Garlicky Linguine With Crab, Red Bell Pepper and Pine Nuts |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Bon Appetite. Jan 2000. I will probably use canned crab to make this. Ingredients:
5 tablespoons unsalted butter |
1 red bell pepper, finely chopped |
4 garlic cloves, finely chopped |
1/4 teaspoon dry crushed red pepper |
1/2 cup dry white wine |
12 ounces linguine |
1 (8 ounce) 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 |
Directions:
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.
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