Garlicky Linguine With Crab, Red Bell Pepper And Pine Nuts

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 5 tablespoons unsalted butter
• 1 red bell pepper, finely chopped
• 4 garlic cloves, finely chopped
• 1/4 teaspoon dry crushed red pepper
• 1/2 cup dry wine
• 12 ounces linguine
• 1 (8 ounce) bottle clam juice
• 1 lb fresh lump crabmeat, picked over
• 1/4 cup finely chopped fresh parsley
• 1/3 cup pine nuts, toasted
• freshly grated parmesan cheese

Recipe

• 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.
• 4 cook over high heat until pasta absorbs half of liquid, about 2 minutes. add crab and toss until heated through, about 1 minute.
• 5 mix in parsley. season to taste with pepper. divide pasta among bowls. sprinkle with pine nuts. serve, passing cheese separately.