Let’s make some MAGIC together

Grab your fav beverage and let’s gab about your hopes, your dreams and what’s standing in your way.


Got questions?

Give us a call or drop me a line anytime, we endeavor to answer all inquiries within 24 hours or on the next business day.

Office Phone: 1-360-930-9806
Email:  hello@pamlangord.com

You can always find me online

Linguine with Crab, Radicchio, and Garlic

  • By Pam Langord

Linguine with Crab, Radicchio, and Garlic

Print Pin
Cook Time: 12 minutes


  • Change number of servings
  • 1 lb linguine
  • 2 tbsp salt
  • 1/4 cup extra-virgin olive oil
  • 3 shallots finely chopped
  • 4 cloves garlic thinly sliced
  • 1 tsp crushed red pepper flakes
  • 1 cup dry white wine
  • 2 tbsp unsalted butter
  • 1/2 lb fresh crabmeat
  • 1/2 head radicchio shredded
  • 2 scallions thinly sliced


  • Bring 6 quarts water to a boil and add salt. Cook the pasta according to the package instructions, until just al dente, and drain, reserving a little pasta water.
  • Meanwhile, in a 12 to 14-inch saute pan, heat the oil until smoking. Add the shallots, garlic, and crushed red pepper and saute until golden brown, about 4 to 5 minutes. Add the wine, bring to a boil, then add the butter, and remove from heat.
  • Add the drained pasta to the pan with the wine mixture and return pan to heat. Add crab, radicchio, and scallions and toss until radicchio is wilted, about 1 minute. Pour into a warm serving bowl and serve.