Linguine with Crab

1/4 c chopped fresh parsley
2 - 3 cloves chopped garlic
1/4 t crushed red pepper
1 t salt
1 T butter
1 T olive oil
1 cup white wine
8 oz linguine fini or squid ink spaghetti
1 large cooked Dungeness crab, cleaned
8 - 10 leaves basil

Chop the crab meat and put it in a large bowl. Heat the butter and oil in a small skillet. Saute the garlic until soft but not browned. Add the parsley and crushed red pepper and cook for about 1 minute. Add the white wine and simmer for 5 minutes.

Cook the pasta according to the package instructions, until just al dente, and drain. Add the pasta to the bowl with the crab. Pour the white wine mixture over the pasta and carefully toss. Season to taste with salt and black pepper. Tear the basil over the pasta and serve with crusty bread.

Makes 2 servings.

Notes:

If you can't find linguine fini use regular linguine. I love this with squid ink spaghetti. It is so beautifully colorful and the squid ink adds a slight fish taste to the dish. You can purchase squid ink spaghetti at DeLaurentii's in Pike Place Market. It is well worth a special trip.