Garlicky Linguine with Crab, Red Bell Pepper and Pine Nuts
['5 tablespoons unsalted butter', '1 red bell pepper, finely chopped', '4 garlic cloves, finely chopped', '1/4 teaspoon dried crushed red pepper', '1/2 cup dry white wine', '12 ounces linguine', '1 8-ounce bottle clam juice', '1 pound fresh lump crabmeat, picked over', '1/4 cup finely chopped fresh parsley', '1/3 cup pine nuts, toasted', 'Freshly grated Parmesan cheese']
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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.