Springtime Crab Linguini

• 1 lb. Linguini
• 1 16 oz. can high quality crab meat
• 2 Bulbs of Leeks, chopped
• 4 cloves garlic, diced
• 1 chopped tomato
• 1/2 cup dry White Wine
• 6 tbls Extra Virgin Olive Oil
• 2 tbls salted butter
• Dash Hot Pepper Flakes
• Salt and Pepper to taste
• 1/4 cup fresh chopped parsley

1. Saute leeks in olive oil until tender and then add garlic, salt and pepper to taste and hot pepper flakes. Once garlic browns add tomato to pan until they release their juices. Then add crab meat until warmed through. Add white wine at the very end. Meanwhile, boil linguini according to package directions, reserving two cups of pasta water if necessary to add to the crab mixture. Once linguini is cooked, drain it and mix with the butter, add the crab sauce and toss. Just before serving, sprinkle top of linguini with the parsley. Serve with warm, crusty bread and your choice of wine.

linguini, crab meat, leeks, garlic, tomato, white wine, olive oil, butter, pepper, salt, fresh chopped parsley

Taken from www.epicurious.com/recipes/member/views/springtime-crab-linguini-1200709 (may not work)