INGREDIENTS
½ cup olive oil
2 TBSP. minced garlic
1 dried hot red pepper, or to taste
½ lb. lump crabmeat
Salt and black pepper, to taste
½ cup dry white wine
½ cup minced fresh parsley
1 lb. linguine
DIRECTIONS
In a small saucepan, warm the olive oil, garlic, and pepper over low heat until the garlic turns golden brown.
Add the crab, salt, pepper, and wine and simmer until reduced slightly.
Add half the parsley, cook another minute, and turn off the heat.
Cook the pasta according to the package directions.
When it is just about done, reheat the crab sauce.
Drain the pasta, toss with the sauce, and top with remaining parsley.
Serves 3 to 4.
