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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
8 ounces linguine |
2 tablespoons unsalted butter |
1 small onion, finely chopped |
2 tablespoons all-purpose flour |
8 ounces bottled clam juice (1 cup) |
1 cup light cream or half-and-half |
1 (6 oz.) can lump crabmeat, picked over |
salt and pepper |
1/2 cup finely grated parmesan |
1/4 cup finely chopped fresh parsley |
1 1/2 tablespoons fresh lemon juice |
scallion greens, slivered, optional |
Directions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions
2. Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in flour and cook, stirring, for 1 minute. Whisk in clam juice, and then whisk in cream and bring to a boil, whisking continuously.
3. Drain pasta in a colander and return to pot. Add cream mixture, crabmeat, and salt and pepper to taste and toss well to coat pasta with sauce. Add Parmesan and parsley and toss again. Sprinkle with lemon juice and, if desired, scallion greens.
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