Ingredients

• 5 tablespoons unsalted butter
• 1 red bell pepper, finely chopped
• 4 garlic cloves, finely chopped
• 1/4 teaspoon dried crushed red pepper
• 1/2 cup dry white wine
• 12 ounces linguine
• 1 8-ounce bottle clam juice
• 1 pound fresh lump crabmeat, picked over
• 1/4 cup finely chopped fresh parsley
• 1/3 cup pine nuts, toasted
• Freshly grated Parmesan cheese

Instructions

1. Melt butter in heavy large skillet over medium heat. Add bell pepper; cover and cook 2 minutes. Add garlic and crushed red pepper; cover and cook 2 minutes. Increase heat to high, add wine and boil 2 minutes. Set aside.
2. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water.
3. Return pasta to pot. Add clam juice, 1/2 cup cooking water and bell pepper mixture. Cook over high heat until pasta absorbs half of liquid, about 2 minutes. Add crab and toss until heated through, about 1 minute. Mix in parsley. Season to taste with pepper. Divide pasta among bowls. Sprinkle with pine nuts. Serve, passing cheese separately.