Garlicky Linguine with Crab, Red Bell Pepper and Pine Nuts

Name: Garlicky Linguine with Crab, Red Bell Pepper and Pine Nuts
Yield: 4 servings
Ingredients: 1 5 tablespoons unsalted butter; 1 1 red bell pepper, finely chopped; 1 4 garlic cloves, finely chopped; 1 1/4 teaspoon dried crushed red pepper; 1 1/2 cup dry white wine; 1 12 ounces linguine; 1 1 8-ounce bottle clam juice; 1 1 pound fresh lump crabmeat, picked over; 1 1/4 cup finely chopped fresh parsley; 1 1/3 cup pine nuts, toasted; 1 Freshly grated Parmesan cheese

From the kitchen of Carly

Buttery linguine cradling sweet crab and red pepper, spiked with garlic and white wine. Pine nuts add welcome crunch while clam juice creates a silky sauce that coats every strand. Fresh, elegant, ready in under thirty minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

15 tablespoons unsalted butter
11 red bell pepper, finely chopped
14 garlic cloves, finely chopped
11/4 teaspoon dried crushed red pepper
11/2 cup dry white wine
112 ounces linguine
11 8-ounce bottle clam juice
11 pound fresh lump crabmeat, picked over
11/4 cup finely chopped fresh parsley
11/3 cup pine nuts, toasted
1Freshly grated Parmesan cheese

Instructions

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.
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.
Return pasta to pot. Add clam juice, 1/2 cup cooking water and bell pepper mixture. Cook over high heat until pasta absorbs half of liquid, about 2 minutes. Add crab and toss until heated through, about 1 minute. Mix in parsley. Season to taste with pepper. Divide pasta among bowls. Sprinkle with pine nuts. Serve, passing cheese separately.