Spacer Garlicky Linguine with Crab, Red Pepper, and Pine Nuts
  | Asymmetry | Cooking | Garlicky Linguine with Crab, Red Pepper, and Pine Nuts |



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


  1. Melt butter in large heavy skillet over medium heat. Add bell pepper. Cover and cook 2 minutes.
  2. Add garlic and crushed red pepper. Cover and cook 2 more minutes.
  3. Increase heat to high, add wine, and boil 2 minutes. Set aside.
  4. 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.
  5. 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.
  6. 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