Linguine With Crab Radicchio And Garlic Recipes

CRAB LINGUINE WITH CHILLI & PARSLEY

Steps:

• Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
• While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
• When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
• Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

GARLICKY LINGUINE WITH CRAB, RED BELL PEPPER AND PINE NUTS

Steps:

• 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.

LINGUINE WITH CRAB, RADICCHIO AND GARLIC

Steps:

• Bring 6 quarts water to 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 mins. 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 min. Add a little reserved pasta water, if necessary, to thin the sauce. Pour into a serving bowl and serve.

LINGUINE WITH CRABMEAT AND GARLIC

Steps:

• Set a large pot of salted water to boil.
• In a small saucepan, warm the olive oil, garlic, and pepper over low heat until the garlic turns golden brown.
• Add the crab, salt and pepper and wine and simmer until reduced slightly.
• Add half the parsley, cook another minute, and turn off the heat.
• Cook the pasta.
• When the pasta is just about done, reheat the crab sauce. Drain the pasta, toss with the sauce, and top with the remaining parsley.