| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 4 |
T |
Extra virgin olive oil |
| 3 |
|
Shallots, finely chopped |
| 4 |
|
Cloves garlic, thinly sliced |
| 1 |
t |
Red chili flakes |
| 1 |
c |
Dry white wine |
| 2 |
T |
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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