Hot Red Pepper Linguine with Crabmeat

Ingredients

• 1 Pack (9 oz.) Nuovo Pasta Hot Red Pepper Linguine
• ¼ Cup Extra virgin olive oil plus 1 Tbsp for drizzling at the end.
• 2 Cloves garlic finely chopped.
• 6 oz Lump crabmeat.
• 1 Small fresh sweet red pepper.
• Salt to taste (for pasta water and sauce)
• 1/2 Cup Pasta water.
• 2 Tbsp Fresh parsley, chopped

Directions

1. Bring a pot of water (4 quarts) to a boil over high heat.
2. While water is heating, chop garlic and parsley, remove stem, pith, and seeds from pepper and chop it into ¼” dice.
3. Once water has reached a rapid boil, add salt and then the linguine. Cook until al dente (about 1 minute less than recommended cooking time on package directions).
4. While the linguine are cooking, warm the olive oil in a large sauté pan over medium heat. Add garlic and cook for a minute till golden; do not let it brown! Then add diced peppers and cook for a few more seconds.
5. Season with a pinch of salt (to taste).
6. When pasta is ready, reserve ½ cup of pasta water and drain the rest. Transfer drained linguine to the sauté pan, add parsley and reserved pasta water, a little at a time, stirring over low heat for a minute or two, until most of the water has been absorbed by the pasta and the creaminess of the sauce increased.
7. Remove pan from heat and add the lump crabmeat, stirring gently until all the flavors are well incorporated.
8. Transfer to a platter or portion onto individual plates, drizzle a few drops of extra virgin olive oil on top and serve immediately.