Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is NOT safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour and gluten-free pasta in this dish.


"Those places I don't understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff. It actually takes quite an effort to make poor linguine pomodora." -Anthony Bourdain

The refrigerator light goes on...

This is a simple technique that you can use with almost any main ingredient. Make a simple white sauce using oil, shallots or onions, flour and milk. Add some green onions along with the goat cheese to enrich the sauce and then crabmeat or maybe shrimp or salmon.

Be careful not to overheat the pan when you're making the sauce. When making a white sauce and adding the milk, the pan should be a medium heat and you should whisk constantly so that the milk blends in gradually and does not boil when added to the skillet. This will keep the sauce rich and smooth. Overheating can make a grainy sauce.


Creamy Crab and Shallot Linguine

Servings: 2 | Serving size: 2 ounces pasta with crab

Cooking time: 30 minutes

This recipe can easily be multiplied but does not make very good leftovers.

4 quarts water
4 ounces whole wheat or gluten free linguine
2 tsp. extra virgin olive oil
2 large shallots (minced)
2 Tbsp. all-purpose flour or garbanzo flour
1 cup milk
6 large green onions (thinly sliced crosswise; keep white and green parts separate)
1/16 tsp. salt
to taste ground black pepper
1 ounce goat cheese
8 ounces crabmeat

Creamy Crab and Shallot Linguine recipe from Dr. Gourmet

Place the water in a large stockpot over high heat.

When the water begins to boil, add the pasta. Reduce the heat to a slow boil and stir the pasta occasionally.

While the pasta is cooking, place the olive oil in a large skillet over medium high heat.

Add the shallots and cook for about 5 minutes. Stir frequently.

Reduce the heat to medium and add the flour and cook for 1 minute. Stir frequently.

Slowly add the cold milk to the shallots, whisking continuously.

Cook for about 1 minute, until the sauce begins to thicken, then add the white part of the green onion, salt, pepper, and goat cheese.

Cook for about 2 minutes. The goat cheese should be melted.

Add the crabmeat and fold into the sauce gently.

Heat through for about two minutes.

When the pasta is done, drain and add to the sauce along with the green part of the green onions.

Fold together gently and serve.  

Nutrition Facts

Serving size: 4 ounces pasta with crab and sauce

Servings: 2

Amount Per Serving

Calories 520 Calories from Fat 126
% Daily Value
Total Fat 14g 18%
    Saturated Fat 5g 27%
    Monounsaturated Fat 4.5g
    Trans Fat 0g
Cholesterol 80mg 26%
Sodium 540mg 26%
Total Carbohydrates 66g 24%
    Dietary Fiber 9g 31%
    Sugars 13g
Protein 38g
Vitamin A 14% Vitamin C 24%
Calcium 14% Iron 26%
Vitamin K 160mcg Potassium 1200mg