Linguine with Radicchio, Garlic and Crab Recipe

Name: Linguine with Radicchio, Garlic and Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil; 3 shallots, finely chopped; 4 coves garlic, thinly sliced; 1 teaspoon red chili flakes; 1 cup dry white wine; 2 tablespoons butter; 1 pound linguine; 1/2 pound fresh crab meat; 1/2 head radicchio, shredded; 2 scallions, thinly sliced

Servings: persons

4 tablespoons extra virgin olive oil
3 shallots, finely chopped
4 coves garlic, thinly sliced
1 teaspoon red chili flakes
1 cup dry white wine
2 tablespoons butter
1 pound linguine
1/2 pound fresh crab meat
1/2 head radicchio, shredded
2 scallions, thinly sliced

1
Bring 6 quarts water to boil and add 2 tablespoons salt.
2
In a 12 to 14-inch saute pan, heat oil until smoking.
3
Add shallots, garlic and chilies and saute until golden brown, about 4 to 5 minutes.
4
Add wine, bring to a boil, add butter and remove from heat.
5
Cook pasta according to package instructions until just al dente and drain.
6
Add to pan with wine mixture and return pan to heat.
7
Add crab, radicchio and scallion and toss until radicchio is wilted, about 1 minute.
8
Pour into warm serving bowl and serve.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil, 3 shallots, finely chopped, 4 coves garlic, thinly sliced, 1 teaspoon red chili flakes, and more.

Yes, Linguine with Radicchio, Garlic and Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine with Radicchio, Garlic and Crab

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