Linguine Crab And Avocado With Scallion Vinaigrette Recipe

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

Preparation

Step 1In 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.Step 2In 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.Step 3Wine 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.