Garlicky Linguine With Crab, Red Bell Pepper and Pine Nuts

Ingredients

• 5 tablespoons unsalted butter
• 1 red bell pepper, finely chopped
• 4 garlic cloves, finely chopped
• 1/4 teaspoon dry crushed red pepper
• 1/2 cup dry white wine
• 12 ounces linguine
• 1 (8 ounce) bottle clam juice
• 1 lb fresh lump crabmeat, picked over
• 1/4 cup finely chopped fresh parsley
• 1/3 cup pine nuts, toasted
• freshly grated parmesan cheese

Directions

1. 1

   Melt butter in heavy large skillet over medium heat. Add bell pepper; cover and cook 2 minutes. Add garlic and crushed red pepper; cover and cook 2 minutes. Increase heat to high, add wine and boil 2 minutes. Set aside.

2. 2

   Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water.

3. 3

   Return pasta to pot. Add clam juice, 1/2 cup cooking water and bell pepper mixture.

4. 4

   Cook over high heat until pasta absorbs half of liquid, about 2 minutes. Add crab and toss until heated through, about 1 minute.

5. 5

   Mix in parsley. Season to taste with pepper. Divide pasta among bowls. Sprinkle with pine nuts. Serve, passing cheese separately.