Linguine with Radicchio, Garlic and Crab



4 servings



4 tbsp. extra-virgin olive oil
3 shallots, finely chopped
4 cloves garlic, thinly sliced
1 tsp. red chili flakes
1 cup dry white wine
2 tbsp. butter
1 lb. linguine
1/2 lb. fresh crab meat
1/2 radicchio head, shredded
2 scallions, thinly sliced


Bring 6 quarts water to boil and add 2 tbsp. salt. In a 12- to 14-inch sauté pan, heat oil until smoking. Add shallots, garlic and chilies and sauté until golden-brown, 4 to 5 minutes. Add wine, bring to a boil, add butter and remove from heat.

Cook pasta according to package instructions until just <I>al dente</I> and drain. Add to pan with wine mixture and return pan to heat. Add crab, radicchio and scallions and toss until radicchio is wilted, approximately 1 minute. Pour into warm serving bowl and serve.

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