Thursday, January 27, 2011

Linguine con Granchio

This has to be one of my all time favorite pasta dishes. It is so simple, so fresh, & so flavorful. It is perfect for this time of year when you want to feel like you can eat lighter after all the hearty dishes that winter usually brings. This also calls for one of my favorite citrus fruits, buddha hand. It is from SE Asia, and is in season from late November - January. It isn't necessarily Italian, yet Italy has many citrus fruits that we don't even have available in the U.S.

Serves 4

TT = to taste

1# Linguine
2 King Crab Legs(3/4# each), Meat Picked of Shell
6 Cloves of Garlic, Sliced paper thin
2T Extra Virgin Olive Oil
2T Butter
1/4 cup White Wine
TT sea salt
TT chili Flakes
TT Buddha Hand, freshly grated (You can substitute lemon if you cannot find buddha hand)
Flat leaf parsley, chopped

Bring 6 qts of water and a handful of salt to a boil
Add the pasta to the water
Heat the olive oil in a large pan over medium heat
add the garlic cloves and saute for a minute
add the chili flakes and the white wine
add the butter and the crab and heat through
Once pasta is a minute from al dente, remove from the water and add to the sauce & toss together for last minute while cooking
add a little pasta water to pan if needed to loosen the sauce
add the grated buddha hand and parsley and toss
Transfer pasta to serving plates
add a last drizzle of good extra virgin olive oil if desired
serve immediately

No comments:

Post a Comment