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Epicurious

Garlicky Linguine with Crab, Red Bell Pepper and Pine Nuts

3.8

(46)

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Garlicky Linguine with Crab, Red Bell Pepper and Pine NutsBrian Leatart

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

Recipe information

  • Yield

    Makes 6 first-course or 4 main-course servings

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

TagsPastaLinguineItalianEuropeanCrabShellfishSeafoodBell PepperVegetableGarlicRoot VegetablePine NutNutStarterMainDinnerEasySauteBon Appétit
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