This is from a cookbook called The Columbia (it's a restaurant in Florida).....this is definitely a thumbs up recipe. Don't think twice about it, just try it. (I did cut the recipe below in half and surprisingly there were leftovers - can't wait to eat those.)
Serves 4
Ingredients
2 lbs. lump crabmeat, picked over to remove foreign particles
1 onion, finely chopped
2 shallots, finely chopped
1 teaspoon garlic, chopped (When I halved the recipe I used 4 cloves of garlic so I'd use at least six if I were going to make a full recipe)
1 stick butter
1/2 c extra-virgin olive oil
1/2 c clam broth
1/2 c white wine
1/2 t white pepper
Salt to taste
1/4 c parsley, chopped
1 lb linguine, uncooked
Grated Parmesan cheese to taste
Directions
1. Boil linguine until al dente and drain.
2. Saute onion, shallots and garlic in butter and olive oil until limp.
3. Add crabmeat; toss lightly.
4. Add, in order, clam broth, wine, salt, pepper and parsley.
5. Ladle sauce over linguine.
6. Sprinkle with Parmesan cheese.
