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● Linguine with Crabmeat
Linguine alla polpa di granchio
6 to 8 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 can crabmeat, drained and chopped
1 bunch parsley, roughly chopped
dry white wine
salt and freshly ground pepper
1 pound linguine
Bring a large pot of water to a boil. Add salt and the pasta and cook until al dente. Meanwhile, in a skillet over medium heat, warm the olive oil. Add the garlic and cook until golden, then remove from the skillet. Add the chopped crabmeat and parsley. Sprinkle with the wine, season with salt and pepper and cook for 5 minutes. Drain the pasta, then transfer it to the saucepan, toss well to coat, and serve immediately. ● Serves 4 to 6
Wine
Suggestion, Light-bodied white
with a delicate bouquet