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.