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Garlicky Linguine with Crab, Red Bell Pepper and Pine Nuts

Name: Garlicky Linguine with Crab, Red Bell Pepper and Pine Nuts
Cuisine: italian
Ingredients: 5 tablespoons unsalted butter; 1 red bell pepper, finely chopped; 4 garlic cloves, finely chopped; 1/4 teaspoon dried crushed red pepper; 1/2 cup dry white wine; 12 ounces linguine; 1 8-ounce bottle clam juice; 1 pound fresh lump crabmeat, picked over; 1/4 cup finely chopped fresh parsley; 1/3 cup pine nuts, toasted; Freshly grated Parmesan cheese

A small grocery run gets this on the table.

Ingredients

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directions

1.
Melt butter in heavy large skillet over medium heat. Add bell pepper; cover and cook 2 minutes. Add garlic and crushed red pepper; cover and cook 2 minutes. Increase heat to high, add wine and boil 2 minutes. Set aside.
2.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water.
3.
Return pasta to pot. Add clam juice, 1/2 cup cooking water and bell pepper mixture. Cook over high heat until pasta absorbs half of liquid, about 2 minutes. Add crab and toss until heated through, about 1 minute. Mix in parsley. Season to taste with pepper. Divide pasta among bowls. Sprinkle with pine nuts. Serve, passing cheese separately.

Recipes sourced from Epicurious.com.

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