Monday, January 01, 2007

Crab and Linguine with vodka sauce

An expensive but quick to make and VERY tasty, rich and filling meal... from the December 27th, 2006 Food Section of the San Jose Mercury News

  • 2 teaspoons olive oil
  • 1 cup sliced red onion
  • 2 medium garlic cloves, crushed
  • 1/4 cup vodka
  • 2 cups tomato sauce
  • 1/2 lb crab meat
  • 2 tablespoons heavy (whipping) cream
  • 4 oz fresh linguine
  • Salt and Pepper
  1. Place a pot of 4 to 5 quarts of water on to boil
  2. Meanwhile, heat olive oil in a non-stick skillet over medium-high heat
  3. Saute onion and garlic until onion is transparent, about 3 minutes
  4. Raise the heat to high. Remove skillet from heat (for safety) and add vodka. Return to heat and cook until vodka is reduced by half, about 30 seconds
  5. Turn heat down to medium. Add pasta sauce and crab. Cook gently without boiling for 2 minutes.
  6. Stir in the cream and add salt and pepper to taste.
  7. In pot, place linguine in boiling water for 2 minutes.
  8. Drain and add sauce.
  9. Serve with garlic bread, romaine salad and red wine