4 roasted red peppers*, about 4 whole, cut into slivers 2 to 3 cloves garlic, crushed pinch of crushed red pepper flakes 1/4 cup extra-virgin olive oil 1/2 lb. linguine** (or less ) kosher salt 6 oz. crabmeat Bring a large pot of water to a boil. Add a big pinch of kosher salt. (I add about a tablespoon). Place the oil, garlic and red pepper flakes in a small skillet and turn heat to high. When the oil and garlic begin to sizzle, turn off the heat. Cook pasta until al dente. Reserve 1/4 cup of the pasta cooking liquid. Drain pasta and place in a large bowl. Immediately toss with the garlic-red pepper flake oil. Add the sliced roasted red peppers, crab meat and fresh basil to the bowl. Toss together. Taste. Add some of the reserved pasta cooking liquid if necessary. Season with more salt and pepper if necessary.