Oxbow Farm & Conservation Center

MB2D05-2_Linguine-with-Crab_s4x3_lg

Linguine w/ Crabmeat, Radicchio & Garlic

 

From Molto Italiano by local hero Mario Batali

 

 

 


  • 1/4 C extra-virgin olive oil
  • 3 shallots, finely chopped
  • 4 garlic cloves, thinly sliced
  • 1 tsp hot red pepper flakes
  • 1 C dry white wine
  • 2 T unsalted butter
  • 1 lb linguine (preferable fresh from Pasteria Luchesse at the farmers market)
  • 8 oz jumbo lump crabmeat
  • 1/2 head radicchio, finely shredded
  • 2 scallions, thinly sliced

  • Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.

  • Meanwhile, in a large sauté pan, heat the olive oil over med-high heat until smoking. Add the shallots, garlic and red pepper flakes and sauté until golden brown, 4-5 minutes. Add the wine and bring to a boil, then stir in the butter and remove from the heat.

  • Cook the pasta in the boiling water until just al dente; drain.

  • Add the pasta to the sauté pan and return the pan to medium heat. Add the crab, radicchio, and scallions and toss until the radicchio is wilted, about 1 minute. Transfer to a warmed serving bowl and serve immediately.