Linguine With Crabmeat and Garlic |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Fish by Mark Bittman. I haven't tried this yet but it sounds good. Ingredients:
1/2 cup olive oil |
1 tablespoon minced garlic |
1 dried hot red chili pepper |
1/2 lb lump crabmeat, picked over for cartilage |
salt and pepper |
1/2 cup dry white wine |
1/2 cup minced fresh parsley |
1 lb linguine |
Directions:
1. Set a large pot of salted water to boil.
2. In a small saucepan, warm the olive oil, garlic, and pepper over low heat until the garlic turns golden brown.
3. Add the crab, salt and pepper and wine and simmer until reduced slightly.
4. Add half the parsley, cook another minute, and turn off the heat.
5. Cook the pasta.
6. When the pasta is just about done, reheat the crab sauce. Drain the pasta, toss with the sauce, and top with the remaining parsley.
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