Linguine w/ Crabmeat, Radicchio & Garlic
July 8, 2012
|In Recipes
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.