Two of my favorite foods combined into one awesome dish – Linguine in an Alfredo Sauce and sweet, succulence crab meat. What could be better on a Friday evening in September? Served up with a simple tossed salad and a nice bottle of your favorite wine, what more could we ask for? Oh yeah, let’s not forget some warm garlic bread. Now all you need to make this a perfect evening would be a few close friends to share your table.
Although white wine is traditionally served with seafood, sometimes you can break the rules. One such pairing is that of the light red wine―Pinot Noir and crab. It is light, fruity, and acidic, but unlike other high tannin red wines, this varietal contains a low tannin structure. A light- or medium-bodied Pinot does not overwhelm the flavors of the crab meat, while its vibrant acidity balances out the sweetness of the meat and the richness of the sauce. As for white wines, my personal favorite is a refreshing Riesling.
12 oz. linguine
3 tablespoons butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup chicken broth
1 1/2 cup freshly grated Parmesan, plus more for garnish
1 tablespoons Old Bay, plus more for sprinkling
kosher salt to taste
Freshly ground black pepper
2 tablespoons freshly chopped parsley, plus more for garnish
1 lb. lump crab meat
Juice of 1/2 lemon
In a large pot of salted boiling water, cook linguine according to package directions until al dente. Drain and return to pot to keep warm
While pasta is cooking, make the sauce. In a large saucepan, blend heavy cream with chicken stock. Heat over low heat.
In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden. Pour cream mixture into skillet and simmer until thick, 3 minutes. Add Parmesan and let melt, 2 minutes.
Season with Old Bay, salt, and pepper. Stir in parsley and crab meat and toss until coated, then add linguine and toss until fully combined.
Garnish with Old Bay, parsley, and Parmesan and squeeze with lemon.