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Garlicky Linguine with Crab, Red Bell
Pepper and Pine Nuts

 

 

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Garlicky Linguine with Crab, Red Bell
Pepper and Pine Nuts
Bon Appetit January 2000

Parmesan isn't usually served with seafood pasta,
but the cheese adds a nice richness to this linguine.

5 tablespoons unsalted butter
1 red bell pepper, finely chopped
4 garlic cloves, finely chopped
1/4 teaspoon dried crushed red pepper
1/2 cup dry white wine
12 ounces linguine
1 8-ounce bottle clam juice
1 pound fresh lump crabmeat, picked over
1/4 cup finely chopped fresh parsley
1/3 cup pine nuts, toasted
Freshly grated Parmesan cheese

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.
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.
Return pasta to pot. Add clam juice, 1/2 cup cooking water and
bell pepper mixture. Cook over high heat until pasta absorbs half of liquid, about 2 minutes. Add crab and toss until heated through, about 1 minute.
Mix in parsley. Season to taste with pepper. Divide pasta among bowls. Sprinkle with pine nuts. Serve, passing cheese separately.
Makes 6 first-course or 4 main-course servings.
 

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