A pastel scallion sauce dresses the delicate crabmeat and creamy avocado, making a wonderful, quick main dish that's also elegant enough to be a first course at your next dinner party. As an appetizer, it will serve six. Plus: More Pasta Recipes and Tips
How to Make It
In 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.
In 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.
