Ingredients
- 1 pound linguine
- 2 tablespoons salt
- 1/4 cup extra-virgin olive oil
- 3 shallots, finely chopped
- 4 cloves garlic, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 2 tablespoons unsalted butter
- 1/2 pound fresh crabmeat
- 1/2 head radicchio, shredded
- 2 scallions, thinly sliced
Directions
Bring 6 quarts water to a boil and add salt. Cook the pasta according to the package instructions, until just al dente, and drain, reserving a little pasta water.
Meanwhile, in a 12 to 14-inch saute pan, heat the oil until smoking. Add the shallots, garlic, and crushed red pepper and saute until golden brown, about 4 to 5 minutes. Add the wine, bring to a boil, then add the butter, and remove from heat.
Add the drained pasta to the pan with the wine mixture and return pan to heat. Add crab, radicchio, and scallions and toss until radicchio is wilted, about 1 minute. Pour into a warm serving bowl and serve.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 8 reviews
By punkeepi_1570426
los angeles, CA
on August 18, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
great especially if you like onions. I was leary think ing it was overkill but they really do come together and mellow out. Make sure that you saute them for a bit per the recipe. This recipe has heat so redeuce the amount of pepper if you don't like it too hot. Also make SURE you wilt that radiccio because it is so bitter. Wilting it reduces the bitterness.
By kjennings4
Lake St Louis, MO
on August 07, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Fun, simple, flavorful and tasty, I made this with a new beau and what a fun way to have a date than to cook! It was easy and turned out great!
By marychase58_6878126
Weiner, AR
on May 10, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
All of the flavors really complement each other in this dish. Simple, yet elegant. Also, quick to whip up for last minute guest. I did use tomato/basil inguine because it was what I had inthe pantry.
Read all 8 reviews