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Source: Food and Wine Quick from Scratch

Linguine, Crab, and Avocado with Scallion Vinaigrette
A pastel scallion sauce dresses the delicate crabmeat and creamy avocado, making a wonderful, quick main dish that’s also elegant enough to be a first course at your next dinner party. As an appetizer, it will serve six.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
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2 teaspoons fresh ginger, grated
2 teaspoons fresh lemon juice
1 1/2 tablespoons red wine vinegar
2 scallions, white and green parts chopped, dark-green tops sliced
1 teaspoon soy sauce
1/3 cup cooking oil
3/4 teaspoon salt
1/2 teaspoon grated lemon zest, from about 1/2 lemon
1 avocado
3/4 pound linguine
1/2 pound lump crabmeat, picked free of shell




In a blender, combine the ginger, lemon juice, vinegar, the chopped scallions, the soy sauce, oil, and 1/4 teaspoon of the salt. Blend until smooth, then stir in the lemon zest. Cut the avocado into 1/2-inch dice and add to the scallion vinaigrette.

In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta and toss it with the vinaigrette and avocado and the remaining 1/2 teaspoon salt. Gently fold in the crabmeat. Sprinkle with the sliced scallion tops. Serve warm.


Wine Recommendation: An acidic white wine is best with both the tart vinaigrette and the rich avocado. A white from the Loire region in France such as Sancerre (sauvignon blanc grape) or Savennières (chenin blanc grape) is a good choice.


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