Garlicky Linguine with Crab, Red Bell Pepper and Pine Nuts

• 5 tablespoons unsalted butter
• 1 red bell pepper, finely chopped
• 4 garlic cloves, finely chopped
• 1/4 teaspoon dried crushed red pepper
• 1/2 cup dry white wine
• 12 ounces linguine
• 1 8-ounce bottle clam juice
• 1 pound fresh lump crabmeat, picked over
• 1/4 cup finely chopped fresh parsley
• 1/3 cup pine nuts, toasted
• Freshly grated Parmesan cheese

1. Melt butter in heavy large skillet over medium heat.
2. Add bell pepper; cover and cook 2 minutes.
3. Add garlic and crushed red pepper; cover and cook 2 minutes.
4. Increase heat to high, add wine and boil 2 minutes.
5. Set aside.
6. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
7. Drain pasta, reserving 1/2 cup cooking water.
8. Return pasta to pot.
9. Add clam juice, 1/2 cup cooking water and bell pepper mixture.
10. Cook over high heat until pasta absorbs half of liquid, about 2 minutes.
11. Add crab and toss until heated through, about 1 minute.
12. Mix in parsley.
13. Season to taste with pepper.
14. Divide pasta among bowls.
15. Sprinkle with pine nuts.
16. Serve, passing cheese separately.

unsalted butter, red bell pepper, garlic, red pepper, white wine, linguine, clam juice, lump crabmeat, fresh parsley, pine nuts, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/garlicky-linguine-with-crab-red-bell-pepper-and-pine-nuts-102850 (may not work)