Crab & Artichoke Linguine

By shauna

This is a dish we first tried in New York at this little restaurant Cara Mia. We loved it so much we asked for the recipe & the chef obliged. It is definitely one of our favorites!

Ingredients

• Fresh-Roasted Marinara Sauce-See " Sauces & Dips "
• 1/2 C. Heavy Cream
• 1/2 C. Dry White Wine
• 1 14 oz. Can Artichoke Hearts, drained & rough chopped
• 1/2 Can ( 11 oz. ) Frozen Crab Meat, thawed & drained
• 1/2 lb. Dry Linguine

Preparation

Step 1

Prepare fresh-roasted marinara sauce as directed ( setting aside fresh basil ). In a lg. skillet over med-heat, add white wine & artichokes, simmering till liquid is nearly evaporated, 5-7 min. Add marinara sauce to skillet & heat, stirring constantly. Add crabmeat & continue to cook till crabmeat is done, about 5 min. Add heavy cream to skillet & stir till heated. Stir in the fresh basil ( from the marinara sauce recipe ) & serve over linguine cooked in boiling, salted water till al dente, about 6-8 min; drain & serve.