Curried Crab Linguine

1 Lb Egg Linguine, preferably fresh

1 large sweet onion, diced

2 Tbs olive oil

1 tsp curry powder

1/2 cup white wine

1 pt fresh crab meat

2 cups (1 can) light coconut milk

salt to taste (about 1 tsp)

Cook the pasta until al dente, drain, and reserve.  Heat a skillet over medium heat.  Cook Onions until they look translucentAdd oil and allow to heat for about 2 minutes.  Add the onion and sauté until the onion is translucent, about 7 minutes.  Add 1/2 tsp of the salt and the curry powder, and cook until you can smell it, about 30 seconds.  Add the white wine, and stir to deglaze the bottom of the pan.  Add the crab and the coconut milk and cook Add Crab and Curry Powderuntil the mixture is thick and hot, about 15 minutes.  Don't allow the sauce to go above a simmer (you may need to reduce the heat) and stir every once in a while.  Taste and adjust seasoning (you might have to add more sauce).  Turn off heat and add drained pasta.  Toss until Pasta is coated. Garnish with Cilantro.

Recipe notes: This pasta was pretty spicy.  Experiment with the amount of curry powder you add.  You could also serve the pasta with a dollop of plain yogurt on top.