Linguine Al Granchio (Linguine With Crab) - cooking recipe

Ingredients

9 ounces crabmeat
3 tablespoons olive oil
2 tablespoons fresh parsley, roughly chopped (2 tsp., if using dried)
2 garlic cloves, crushed
12 ounces plum tomatoes, peeled and chopped
1/4 cup dry white wine
12 ounces linguine, uncooked
salt and pepper, to taste

Preparation

Using a mortar and pestle, grind the crabmeat into a rough pulp.
Heat 2 tablespoons of the oil in a large saucepan. Add the parsey and garlic, along with some salt and pepper, and fry for a few minutes, until the garlic starts to brown.
Add the tomatoes, crabmeat, and wine, then cover and simmer for about 15 minutes, stirring occasionally.
Meanwhile, cook the linguine according to the directions on the package. Drain, but reserve a bit of the cooking water. Put the linguine back in the pan. Add the remaining oil and toss over medium heat until the pasta is well coated.
Add the tomato-crab mixture to the linguine and toss again. Add some of the reserved cooking water if the pasta looks like it needs it. Adjust seasoning and serve hot.