Linguine, Crab, and Avocado with Scallion Vinaigrette
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
As soon as the avocado is diced, put it into the vinaigrette. The acidity of the lemon juice and the vinegar will keep the avocado from browning if dinner is delayed.
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.