You can use canned crab if fresh is not available. If you've never used pine nuts before, their flavor is fairly mild but distinctive; a little goes a long way for me.
This is a bit on the rich side, just shy of too much when used as the main meal. I suspect it would be even better as the first course before a light entree. Not that this will stop me from making it again as soon as possible, first course or no.
5 Tbsp unsalted butter
1 red bell pepper, finely chopped
4 garlic cloves, finely chopped
1/4 tsp crushed red pepper
1/2 cup dry white wine
12 oz linguine
8 oz clam juice
1 lb fresh lump crabmeat
1/4 cup finely chopped fresh parsley
1/3 cup toasted pine nuts
- Melt butter in large heavy skillet over medium heat. Add bell pepper. Cover and cook 2 minutes.
- Add garlic and crushed red pepper. Cover and cook 2 more minutes.
- Increase heat to high, add wine, and boil 2 minutes. Set aside.
- Cook the pasta for about two minutes less than the package directs, so it is still slightly firm. Drain; reserve 1/2 cup of the pasta cooking water.
- Return the pasta to the pot. Add clam juice, reserved cooking water, and bell pepper mixture. Cook over high heat until pasta absorbs half the liquid, about 2 minutes.
- Add crab and toss until heated through, about 1 minute. Add parsley. Divide pasta among bowls, sprinkle with pine nuts, and top with some Parmesan cheese if you're into gilding lilies.
Serves 4 as main course, 6 as first course
Regrettably, I didn't write down where I copied this one from. I suspect it was originally found in Bon Appetit, just because it seems like the sort of thing they often feature.
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Except where noted, all material on this site is © 2000 Rebecca J. Stevenson