Linguine and seafood are an iconic combination. At San Francisco's SPQR, chef Matthew Accarrino tweaks the classic Italian formula by adding tomatoes, peppers and crabmeat to briny squid-ink pasta. His inspired use of local ingredients makes the restaurant a natural participant in the upcoming SF Chefs event, the city's weeklong celebration of its culinary culture. Here, we've modified his dish for your kitchen, but if you live near San Francisco, celebrate SF Chefs week by learning to prepare this dish the SPQR way at Accarrino's demo at the Williams-Sonoma flagship store (at 340 Post St.) on August 14 at 1:30 p.m.
Linguine with Crab, Tomatoes and Peppers
Recipe adapted from Matthew Accarrino, SPQR, San Francisco
Yield: 4 servings
½ pound linguine
¼ cup extra-virgin olive oil
½ cup jarred sweet pickled pepper rings
1 cup cherry tomatoes, halved
¼ teaspoon salt
2 garlic cloves, very thinly sliced
⅛ teaspoon red pepper flakes
¼ cup white wine
1 teaspoon tomato paste
8 ounces fresh lump crabmeat
¼ cup basil leaves, shredded
1. Bring a large pot of salted water to a boil and cook the linguine until al dente.
2. While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and sweet peppers and cook, stirring frequently, until the peppers begin to soften, about 3 minutes. Add the tomatoes and salt and cook until the tomatoes begin to break down and release their juices, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute longer. Stir in the white wine and tomato paste, increase the heat to medium-high and simmer until the liquid has reduced by half, about 5 minutes. Keep warm over low heat.
3. When the pasta is done, drain it, reserving a few tablespoons of the cooking water. Add the pasta to the skillet and toss to coat with the sauce, moistening it with the reserved pasta water as desired.
4. Just before serving, add the crabmeat and basil to the sauce and toss gently. Divide the pasta evenly among 4 plates and serve immediately.