Linguine with Crab, Radicchio and Garlic

Linguini with Crab, Radicchio and Garlic
Mario Batali has some great pasta recipes, and this intermediate level dish has a nice layering of flavors. Paired with a crisp glass of white wine, you’ll have a satisfying dinner on a warm summer night!

• ¼ Cup extra virgin olive oil
• 3 shallots, finely chopped
• 4 garlic cloves, thinly sliced
• 1 teaspoon red chile flakes
• 1 cup dry white wine
• 2 tablespoons unsalted butter
• 1 pound linguine
• ½ pound fresh crab meat
• ½ head radicchio, shredded
• 2 scallions, thinly sliced

Bring 6 quarts water to boil and add 2 teaspoons salt.
In a 12-14 inch sauté pan, heat the oil until smoking. Add the shallots, garlic and chiles and sauté until golden brown, about 4-5 minutes. Add the wine, bring to a boil, then add the butter and remove from heat. Cook the pasta according to the package instructions, until just al dente, and drain.
Add the drained pasta to the pan with the wine mixture and return pan to heat. Add crab, radicchio, and scallion and toss until radicchio is wilted, about 1 minute. Pour into a warm serving bowl and serve

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