Linguine with Crab and Asparagus

Ingredients

Linguine

8 ounces

Olive oil

2 tablespoons

Garlic

3 cloves, minced

White wine

1/2 cup

Asparagus

1 bunch, trimmed and cut into 1-inch pieces

Crab meat

1 pound, lump or backfin

Salt

to taste

Black pepper

to taste

Fresh parsley

1/4 cup, chopped

Parmesan cheese

1/2 cup, grated

Instructions

1. 1. Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside.
2. 2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
3. 3. Pour in the white wine, stirring to combine, and bring the mixture to a gentle simmer. Allow it to cook for 2-3 minutes, or until the wine has reduced by half.
4. 4. Add the trimmed asparagus to the skillet and cook for 3-5 minutes, or until they become bright green and tender-crisp.
5. 5. Gently fold in the crab meat, seasoning the mixture with salt and pepper. Cook for an additional 2-3 minutes, ensuring the crab is heated through without overcooking.
6. 6. Add the cooked linguine to the skillet, tossing everything together to combine evenly. Cook for 2-3 minutes, allowing the pasta to absorb the flavors.
7. 7. Remove the skillet from heat and stir in the grated Parmesan cheese and freshly chopped parsley. Adjust seasoning if necessary.
8. 8. Serve immediately, garnished with additional Parmesan and parsley if desired.