o Linguine with Gremolada and Crab: Toss 1/2 pound of lump crabmeat, picked free of any shell, with the linguine and the gremolada.
o Linguine with Gremolada and Shrimp: Add 1/2 pound of peeled uncooked medium shrimp to the pasta during the last 1 minute of cooking time.
o Linguine with Gremolada and Scallops: Season 1/2 pound of sea scallops with salt and pepper. Heat 1 tablespoon of cooking oil in a large, nonstick frying pan over moderately high heat and cook the scallops for 1 to 2 minutes per side. Top the pasta with the scallops.
The acidity in this dish will pair well with a light, simple white wine. Among the many good choices are Vinho Verde from Portugal and Fendant from Switzerland.