A bit of crab goes a long way with this creamy sauce. White wine and lemon juice help cut the richness of the half-and-half and heavy cream.
1/2 cup chicken broth
1/2 cup white wine
1 cup half-and-half
1/2 cup heavy cream
2 teaspoons butter, softened
1 tablespoon all-purpose flour
8 ounces crabmeat, picked over
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped green onions
1/2 teaspoon salt
1 tablespoon lemon juice
8 ounces linguine
1 tablespoon butter
2 tablespoons freshly grated Parmesan cheese
- In a skillet combine chicken broth and white wine. Boil until reduced to 1/3 cup. Remove from the heat and slowly whisk in half-and-half and cream, stirring constantly until blended. Return to the heat and simmer until the mixture is reduced to 1 1/3 cups.
- Meanwhile, combine 2 teaspoons softened butter with flour. Slowly whisk into the milk mixture. Continue stirring until the sauce is thickened and no lumps remain. Add crab, chopped parsley, chopped green onion, salt, and lemon juice. Reduce the heat and cook until the crab is heated through.
- Meanwhile, cook linguine according to the package directions. Toss with 1 tablespoon butter and grated Parmesan cheese. Pour the sauce over the pasta and toss until evenly coated.
Makes 6 servings.