1 pound picked toed crab meat
3 tablespoons olive oil
4 cloves garlic, minced
1/4 pound sun dried tomatoes in oil, drained and chopped
2-3 Roma tomatoes, chopped and seeded
8 stalks asparagus
1/4 pound imported mascarpone
1 pound fresh linguini
Handful of basil leaves, cleaned and stemmed
1 cup heavy cream
1/2 cup dry white wine
Red pepper flakes
Salt and pepper to taste
Blanch the asparagus in boiling water until slightly softened; they should still be crisp but not raw. Remove asparagus from water and cool under cold water. When cool to touch, cut into 1-inch pieces on a bias. Set aside.
Stack the basil leaves on top of each other and roll lengthwise. Cut into 1/8-inch strips across the basil roll. Set aside.
Bring a pot of water with a tablespoon oil and a small palmful of salt to a boil. Add linguini and cook until done (4-5 minutes). Drain pasta and set aside.
Heat remaining oil in a skillet over medium heat. Add the asparagus, sun-dried tomatoes, red pepper and garlic, cook for a minute, then add the Roma tomatoes. Cook until the garlic has softened but not browned.
Deglaze the pan with the wine, allow alcohol to evaporate then add the cream, mascarpone and crab. Stir while reducing until the cheese melts and the sauce thickens.
Remove from heat, add basil and toss. Place pasta on plates, divide sauce onto pasta and garnish with Parmesan.