| previous | next |
Title: Linguine with Crabmeat
Categories: Pasta
Yield: 4 Servings
| 3 | tb | Olive oil |
| 3 | lg | Garlic cloves; peeled and crushed |
| 1 | sm | Red pepper; cut in thin strips |
| 1 | sm | Yellow pepper; cut in thin strips |
| 5 | oz | Canned or frozen crabmeat; drained and cut into chunks |
| 2 | tb | Unflavored brandy |
| 1/2 | c | Dry white wine |
| 1 | tb | Fresh parsley; minced |
| Salt | ||
| Pepper | ||
| 1 | lb | Linguine; cooked |
In a lg. skillet, heat olive oil over moderate heat. Add garlic cloves and cook until golden but not brown. Add red and yellow pepper strips. Cook for 10 mins. Add crabmeat. Sprinkle with brandy; cook for 2 mins.
Add white wine and saslt and pepper to taste. Remove from heat. Stir in parsley.
Put cooked linguine into the skillet with the sauce, toss gently and saute over moderate heat for 2 mins. Pour into a warmed bowl; garnish with more fresh parsley.
Variation - substitute shrimp or scallops for crabmeat.
Source: _Pasta Perfetta_ (SRQ H/T, 2/23/95)
| previous | next |