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You probably read a few posts ago about my deep and abiding love for Dungeness crab and all its sweetly satisfying pleasure that lies within its prettily pinkish carapace. Not to mention that smugness I feel at buying said goodness for about $5 a pound. Plus eating crab right out of the shell is one of those primal food pleasures that is really without equal. But for those of you who like me crave diversity in your crabbish comestibles, then this pasta is guaranteed to wow you, your family, and any lucky friends who get invited to partake. The sweet crab is perfectly set off by the faintly bitter radicchio, pungent garlic, and zesty lemon. So quick, so EASY, and insanely good!!
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Linguine with Crab, Radicchio, and Garlic
serves 4
ingredients:
1/4 cup extra-virgin olive oil
3 shallots, finely chopped
4 cloves garlic, thinly sliced
1 teaspoon red chile flakes
1 cup dry white wine
2 tablespoons unsalted butter
1 pound linguine
3/4 to 1 pound fresh crab meat (from 2 whole crabs)
1 to 2 tablespoons lemon zest
1/2 head radicchio, shredded
2 scallions, thinly sliced
method:
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12 to 14-inch saute pan, heat the oil until smoking. Add the shallots, garlic, and chiles 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. Cook the pasta according to the package instructions, until just al dente, and drain.
Add the drained pasta to the pan with the wine mixture and return pan to heat. Add crab, radicchio, lemon zest, and scallion and toss until radicchio is wilted, about 1 minute. Pour into a warm serving bowl and serve.
Recipe Summary
Difficulty: Medium
Yield: 4 servings
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