Total Calories: 483
1 Pour the oil into a large skillet. Add the garlic cloves and red pepper and cook over medium heat, pressing down on the garlic once or twice with the back of a spoon, until the garlic is deep golden, about 4 minutes. Remove the garlic with a slotted spoon.
2 Add the tomatoes and salt and pepper to taste. Cook, stirring frequently, until the tomatoes are softened and have released their juices, about 10 minutes.
3 Gently stir in the crab and basil. Remove from the heat.
4 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta, gently pushing it down until the pasta is completely covered with water. Stir well. Cook over high heat, stirring frequently, until the linguine is al dente, tender yet still firm to the bite.
5 Drain the pasta, reserving a little of the cooking water. Add the pasta to the pan with the sauce, adding a little of the water if it seems dry. Toss over high heat 1 minute. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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