Name: Linguine, Crab, and Avocado with Scallion Vinaigrette
Yield: 4
Ingredients: 2 tsp. grated fresh ginger -; 2 tsp. lemon juice -; 1 1/2 tbsp. red- or white-wine vinegar -; 2 scallions -; 1 tsp. soy sauce -; c. Cooking oil -; 3/4 tsp. salt -; 1/2 tsp. grated lemon zest (from about 1/2 lemon) -; 1 avocado -; 3/4 lb. linguine -; 1/2 lb. lump crabmeat -

Linguine, Crab, and Avocado with Scallion Vinaigrette

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Ingredients for - Linguine, Crab, and Avocado with Scallion Vinaigrette

1. 2 tsp. grated fresh ginger -

2. 2 tsp. lemon juice -

3. 1 1/2 tbsp. red- or white-wine vinegar -

4. 2 scallions -

5. 1 tsp. soy sauce -

6. c. Cooking oil -

7. 3/4 tsp. salt -

8. 1/2 tsp. grated lemon zest (from about 1/2 lemon) -

9. 1 avocado -

10. 3/4 lb. linguine -

11. 1/2 lb. lump crabmeat -

How to cook deliciously - Linguine, Crab, and Avocado with Scallion Vinaigrette

1. Stage

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.

2. Stage

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.

3. Stage

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.