Recipe: Linguine with Crab and Radicchio

4 servings

- 1 tablespoon plus ½ teaspoon kosher salt, divided

- ¾ pound dried linguine

- 2 tablespoons extra-virgin olive oil

- 3 medium shallots, finely chopped

- 4 medium cloves garlic, very thinly sliced

- ¼ to 1 teaspoon crushed red pepper flakes

- 1 cup dry white wine (see Kitchen Note)

- 2 tablespoons unsalted butter

- ½ pound fresh crabmeat

- 2 tablespoons chopped Italian parsley

1. Bring 6-quarts water to a boil and add 1 tablespoon salt. Add linguine and time according to package directions. Reserve about ½ cup pasta-cooking water before draining pasta.

2. Heat olive oil in a 12- to 14-inch sauté pan over medium-low heat until hot. Add shallots, garlic and red pepper flakes, and sauté until golden, about 4 minutes. Add wine or fish-broth mixture and bring to a boil. Stir in butter and remove from heat. Season with remaining ½ teaspoon salt.

3. Stir drained pasta into sauce. Stir in crab, radicchio and parsley, tossing until radicchio is slightly wilted. Add a little pasta-cooking water if needed. Taste and adjust seasonings if necessary. Serve immediately.

Times Kitchen Note: The wine can be substituted in this dish with 2/3 cup fish stock or clam broth combined with 1/3 cup water and 1 tablespoon lemon juice.

From "Food Network Favorites: Recipes from Our All-Star Chefs"