Recipe - Linguine With Radicchio Garlic And Crab

4 tablespoon Extra virgin olive oil
3 Shallots, finely chopped
4 Cloves garlic, thinly cut or sliced up
1 teaspoon Red chili flakes
1 cup Dry white wine
2 tablespoon Butter
1 pound Linguine
One half pound Fresh crab meat
One half Head radicchio, shredded
2 Scallions, thinly cut or sliced up

Bring 6 quarts water to boil and add 2 tablespoons salt.

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

Yield: 4 servings

Recipe by: Molto Mario MB1D13 Posted to MCRecipe Digest V1 #603 by Sue
suechef@sover.net on May 09, 1997