"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Linguine with Crab and Vodka Recipe

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This recipe for Linguine with Crab and Vodka, by , is from The campo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Gilgallon
Added: Tuesday, April 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
10 ounces of linguine
salt
3 tablespoons unsalted butter
10 ounces crab meat, picked over
1/2 cup of *VODKA (uh oh)
3/4 cup heavy cream
1/2 fish bullion cube NOT SAFFRON
1 tablespoon of FRESH FLAT parsley


Directions:
Directions:
Cook linguine in 3 qts of boiling water with 2tbls salt until al dente, about 8 minutes. Drain.
Meanwhile melt the butter in a skillet large enough to hold the linguine later. Add the crab; cook 3 minutes. Pour in the VODKA uh oh: cook until it evaporates.
Add salt: Remove crabmeat with slotted spoon. Add the cream to the skillet and bring to boil; cook until cream reduces by half (I never do that) about 2 minutes. Crumble in bullion cube and dissolve.
Fold the drained linguine into the cream sauce in the skillet and turn out into a serving platter. Top with crab meat and parsley. Serve HOT.
*Don't think there's a substitute for VODKA...another boyfriend?


 

 

 

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