Crab Linguine


¼ cup extra-virgin olive oil2 shallots, finely chopped
4 cloves garlic, thinly sliced1 teaspoon red chile flakes
1 cup dry white wine2 tablespoons unsalted butter
1 pound linguine½ lb. Blue Star Imperial Crabmeat
½ head radicchio, shredded2 scallions, thinly sliced


Bring salted water to boil for pastaIn saute pan, heat oil until smoking. Add shallots, garlic and chiles. Saute until golden brown. Add wine, bring to boil, then add butter and remove from heat.

Cook pasta and drain. Add to the pan with wine mixture and return to heat. Add radicchio and scallion and gently toss until radicchio is wilted. Toss gently with Blue Star Imperial Crab Meat.

Pour into warm serving bowl and serve.

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