Recipe - Linguini Sardegna

1 pt Heavy cream
One half cup Half and half
1 pound Dungeness crabmeat
1 cup Freshly grated Pecorino
Romano cheese
1 pound Egg or spinach linguini
One fourth pound Freshly grated Parmesan
Freshly minced parsley
1 cup Fresh tomato sauce (see
index)

1. Place the heavy cream and half and half in an enameled pan and, stirring
constantly over moderately high heat, reduce the mixture until it reaches
the consistency of lightly whipped creamslightly thick and frothy.

2. Add the fresh tomato sauce to the reduced cream mixture and reduce again
by half over slightly lower heat.

3. Add the fresh crabmeat. When it is heated through, add the Pecorino
Romano and stir until the cheese is melted.

4. Cook the linguini in 6 to 7 qts. of boiling, salted water until
resistant to the bite, not mushy. Fresh linguini will only take approx. 1
minute to cook; dried, no more than 5 minutes. Drain the pasta quickly and
immediately place in a heated bowl. Toss the tomato/crab mixture into the
pasta with swift moves of special pasta forks or other large forks and add
the Parmesan while tossing.

5. Serve immediately on heated plates or in heated bowls. Sprinkle with
minced parsley. Note: The trick to making sucessful pasta dishes is to be
organized, as once pasta hits water dish is near completion. Before making
a quick pasta sauce, turn pasta water on high, as it will take 10 to 15
min. to boil. Have tossing & serving bowls heated and guests ready to eat.

IL BISTRO

PIKE STREET, SEATTLE

WINE: MONTAGNY

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.