Pesto Linguini
with Seared Scallops or Sautéed Dungeness Crab
03/27/2005 12:23 pm pst

• 2 servings dry linguini (bundle approx 1" diameter per serving)
• 2 to 4 tablespoons basil pesto
• grated parmigiano reggiano (optional)

Topping:
• 3/4 to 1 cup Dungeness crab meat; or
• 8 to 10 pieces sea scallops

1. Bring 2 to 3 quarts water to a full rolling boil over high heat. Add Kosher salt no more than a pinch per quart of water. Add in & gently soak linguini using tongs. Cover immediately to bring water back to a rolling boil. Uncover and gently stir pasta around to separate. Lower heat to med-hi, maintain rolling boil, & stir pasta occasionally.

2. Heat skillet over medium to med-hi. Add in 2-3 tablespoons olive oil.
   • Dungeness crab meat: Sautée crab meat to a light or golden brown. Remove from heat & set aside crab meat. Add 3-4 tablespooons pasta water to deglaze and set aside pan.
   • Sea scallops: Lightly season scallops with Kosher salt. Sear scallops in skillet about an inch apart, without overcrowding skillet, for approximately 1 minute per side. Let seared scallops rest. Remove skillet from heat, deglaze with 3-5 tablespoons pasta water, set aside.

3. After approximately 6-8 minutes, check pasta for doneness. When al dente, drain and lightly toss in a colander. Do not rinse in cold water and never add oil! When almost dry, add 2 tablespoons basil pesto and fold thoroughly using tongs or pasta spoons. Add pesto if necessary, 1 tablespoon at a time.

4. Transfer on individual plates. Top with scallops or crab meat and pour over saved deglazed sauce. Sprinkle with parmigiano reggiano if desired. Serve.