1/3 c. butter
1/4 c. Champagne
1 clove garlic, minced
1/8 tsp. paprika
1/8 tsp. dried sage
1 pinch of ground ginger
8 oz. cooked crab meat
8 oz. linguine, cooked according to package directions
1 T. olive oil
salt and pepper
chopped fresh parsley for garnish
Melt the butter in a heavy skillet. Skim off any fat solids that rise. heat until the butter is a light caramel color.
Pour in the champagne, garlic, paprika, sage and ginger. Cook and stir for 5 minutes for flavors to blend.
Lightly fold in the crab.
Place the cooked pasta on individual plates. Drizzle with the olive oil.
Top with the crab sauce and garnish with parsley. Serve immediately.