| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Extra virgin olive oil |
| 3 |
|
Shallots, finely chopped |
| 4 |
|
Cloves garlic, thinly sliced |
| 1 |
ts |
Red chili flakes |
| 1 |
c |
Dry white wine |
| 2 |
tb |
Butter |
| 1 |
lb |
Linguine |
| 1/2 |
lb |
Fresh crab meat |
| 1/2 |
|
Head radicchio, shredded |
| 2 |
|
Scallions, thinly sliced |
INSTRUCTIONS
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12 to 14-inch saute pan, heat oil until smoking. Add shallots, garlic
and chilies and saute until golden brown, about 4 to 5 minutes. Add wine,
bring to a boil, add butter and remove from heat. Cook pasta according to
package instructions until just al dente and drain. Add to pan with wine
mixture and return pan to heat. Add crab, radicchio and scallion and toss
until radicchio is wilted, about 1 minute. Pour into warm serving bowl and
serve.
Yield: 4 servings
Recipe by: Molto Mario MB1D13 Posted to MC-Recipe Digest V1 #603 by Sue
<suechef@sover.net> on May 09, 1997
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