Linguine with Radicchio, Garlic and Crab
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Ingredients
| 4 tbsp. | extra-virgin olive oil | | 3 | shallots, finely chopped | | 4 cloves | garlic, thinly sliced | | 1 tsp. | red chili flakes | | 1 cup | dry white wine | | 2 tbsp. | butter | | 1 lb. | linguine | | 1/2 lb. | fresh crab meat | | 1/2 | radicchio head, shredded | | 2 | scallions, thinly sliced |
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Instructions
Bring 6 quarts water to boil and add 2 tbsp. salt. In a 12- to 14-inch sauté pan, heat oil until smoking. Add shallots, garlic and chilies and sauté until golden-brown, 4 to 5 minutes. Add wine, bring to a boil, add butter and remove from heat.
Cook pasta according to package instructions until just <I>al dente</I> and drain. Add to pan with wine mixture and return pan to heat. Add crab, radicchio and scallions and toss until radicchio is wilted, approximately 1 minute. Pour into warm serving bowl and serve.
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