Yield: 4 Servings
|1 pint||Heavy cream|
|½ cup||Half and half|
|1 pounds||Dungeness crabmeat|
|1 cup||Freshly grated Pecorino Romano cheese|
|1 pounds||Egg or spinach linguini|
|¼ pounds||Freshly grated Parmesan|
|\N \N||Freshly minced parsley|
|1 cup||Fresh tomato sauce (see index)|
1. Place the heavy cream and half and half in an enameled pan and, stirring constantly over moderately high heat, reduce the mixture until it reaches the consistency of lightly whipped cream-slightly thick and frothy.
2. Add the fresh tomato sauce to the reduced cream mixture and reduce again by half over slightly lower heat.
3. Add the fresh crabmeat. When it is heated through, add the Pecorino Romano and stir until the cheese is melted.
4. Cook the linguini in 6 to 7 qts. of boiling, salted water until resistant to the bite, not mushy. Fresh linguini will only take approx. 1 minute to cook; dried, no more than 5 minutes. Drain the pasta quickly and immediately place in a heated bowl. Toss the tomato/crab mixture into the pasta with swift moves of special pasta forks or other large forks and add the Parmesan while tossing.
5. Serve immediately on heated plates or in heated bowls. Sprinkle with minced parsley. Note: The trick to making sucessful pasta dishes is to be organized, as once pasta hits water dish is near completion. Before making a quick pasta sauce, turn pasta water on high, as it will take 10 to 15 min. to boil. Have tossing & serving bowls heated and guests ready to eat.
PIKE STREET, SEATTLE
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .