1/4 cup extra-virgin olive oil
3 shallots, finely chopped
4 cloves garlic, thinly sliced
1 teaspoon red chile flakes
1 cup dry white wine
2 tablespoons unsalted butter
1 pound linguine
1/2 pound fresh crab meat
1/2 head radicchio, shredded
2 scallions, thinly sliced

Cooking Recipe:

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12 to 14-inch saute pan, heat the oil until smoking. Add the shallots, garlic, and chiles 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. Cook the pasta according to the package instructions, until just al dente, and drain.

Add the drained pasta (always choose a good brand) to the pan with the wine mixture and return pan to heat. Add crab, radicchio, and scallion and toss until radicchio is wilted, about 1 minute. Pour into a warm serving bowl and serve.