Garlicky Linguine with Crab, Red Bell Pepper and Pine Nuts

102850

(42) Course Appetizers

Ingredients in this Recipe

1 8 ounce bottle clam juice
1 pound fresh lump crabmeat, picked over
1 red bell pepper, finely chopped
1/2 cup dry white wine
1/3 cup pine nuts, toasted
1/4 cup finely chopped fresh parsley
12 ounces linguine
4 garlic cloves, finely chopped
5 tablespoons unsalted butter
Freshly grated Parmesan cheese

Recipe Preparation

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