Linguine With Crab In Spicy White Wine Sauce Recipes

Steps:

• Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.
• Bring a large pot of well salted water to a boil over medium heat.
• Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.
• While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very "al dente" maybe a minute or so less than the box directs.
• Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.
• Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.
• This won't make you want to clam up!

Steps:

• Bring a large pot of water to a boil. Season generously with salt.
• Heat the olive oil, crushed red pepper flakes, garlic and spring onions in a large saute pan and cook over medium heat, stirring often, until softened, 5 to 6 minutes. Add the white wine and allow it to reduce, about 1 minute. Add the cream, then let come to a simmer and cook for 3 to 4 minutes to thicken.
• Meanwhile, add the pasta to the boiling water and cook to al dente, 2 to 3 minutes. Add the Fresno to the sauce and simmer for another minute. Turn off the heat, then stir the crab and lemon juice into the sauce. Strain the pasta directly into the sauce and gently stir to marry the sauce with the pasta. (Save a little pasta water just in case, to thin the sauce if needed.)
• Add the butter, dill, parsley, tarragon and salt to taste; the sauce should begin to glaze the pasta. Once thickened, remove the pan from the heat and season with salt and pepper. If the pasta is too thick, add a splash of reserved pasta water. Sprinkle with Parmesan and drizzle with extra-virgin olive oil.
• Combine the flour and salt in a bowl and mix. Place the flour in a mound on a clean work surface. Make a well in the center of the flour. Crack the eggs into the well. Using a fork, whisk the eggs and add the oil. Slowly and carefully mix the flour into the eggs with the fork, making sure not to break through the walls of the flour mound. Once the eggs are incorporated into the flour and a dough starts to form, you can use your hands to incorporate the remaining flour and knead it into a dough. Once the dough is formed, knead for about 5 minutes. (You can also make the dough in a stand mixer.)
• Wrap the dough in plastic wrap and let it rest in the refrigerator for 45 minutes to an hour.
• On a floured work surface, roll the dough with a rolling pin into a rectangle that is about 1/8-inch thick. Lightly flour the top, then gently roll up the dough into a log. Slice into 1/4-inch-thick slices. Unravel and lay out the fettucine on a lightly floured sheet pan. (You can also run the dough through a pasta machine per the manufacturer's instructions.)

Steps:

• In a skillet combine chicken broth and white wine.
• Boil until reduced to 1/3 cup.
• Remove from heat and slowley whisk in half and half and evaporated milk, stirring constantly until blended.
• Return to heat and simmer until the mixture is reduced to 1-1/3 cup.
• Meanwhile, combine 2 teaspoons softened butter and flour, slowly whisk into the milk mixture, Continue stirring until the sauce is thickened and no lumps remain.
• (If sauce is to thick add more half and half or milk.) Add crab, chopped parsley, chopped green onion, salt and lemon juice.
• Reduce heat and cook until crab is heated through.
• Meanwhile, cook linguini according to package directions.
• Toss with 1 tablespoon butter and grated parmesan cheese.
• Pour sauce over the pasta and toss until evenly coated.

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat 4 tablespoons olive oil and garlic in large skillet over medium heat. Mix in next 4 ingredients.
• Drain pasta, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup cooking liquid, chopped parsley, and crabmeat to skillet. Toss over medium heat until sauce coats pasta, adding more cooking liquid by tablespoonfuls to moisten if necessary, about 4 minutes. Season with salt and pepper. Transfer to large platter. Top with prosciutto, if desired. Drizzle with olive oil and garnish with parsley sprigs.

Steps:

• Cook linguini according to package directions.
• In a large skillet over medium heat, warm the olive oil.
• Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
• Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
• Add the white wine and bring to a boil.
• Reduce heat and simmer for another 3-5 minutes until wine reduces.
• Add scallops, remaining 1 tbsp of butter and lemon zest.
• Cook sea scallops for another couple minutes until just warmed through.
• Season with salt and pepper to taste.
• When pasta is cooked , drain and add to a large serving bowl.
• Top linguini with the seafood and white wine and sprinkle with the chopped parsley.
• I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.

Steps:

• Cook the pasta in boiling salted water until al dente.
• Meanwhile, melt butter or margarine in a saucepan over medium heat. Add onion and garlic, and cook till transparent.
• Mix flour into butter or margarine mixture to make a paste. Add warmed milk, and stir until well mixed. Heat gently, and when milk is quite hot add the parmesan. Stir until cheese is melted and sauce is thick. Don't boil. Stir in the crab, heat through.
• Drain pasta. Serve sauce over hot noodles.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 3 minutes, or until al dente; drain.
• Melt butter in a large skillet over medium heat. Saute garlic until tender. Stir in cream, and cook until thickened, about 5 minutes. Add imitation crab, shrimp, Parmesan cheese, and salt and pepper. Reduce heat to low, and cook for 2 to 3 minutes, until heated through.
• Transfer cooked linguine to a serving platter, and top with seafood sauce. Garnish with parsley.

Steps:

• Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
• While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
• When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
• Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

Steps:

• In a large nonstick skillet, saute onions and garlic in butter for 4-5 minutes or until tender. Stir in the next 10 ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, cook linguine according to package directions. , Combine cornstarch and water until smooth; gradually add to seafood mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; toss with sour cream. Place in a serving bowl; add seafood sauce and toss to coat.