2 c. cooked linguine
1/2 c. whipped ricotta cheese
1/4 c. dry white wine
Pinch of grated lemon peel
Pinch of ground nutmeg
1 (6 oz.) pkg. frozen crabmeat, thawed
2 tbsp. minced fresh parsley
2 tbsp. chives
Salt and pepper to taste
2 tbsp. Parmesan cheese

Cook linguine. Return hot, drained linguine to cooking pot. Add whipped ricotta, wine, lemon peel and nutmeg; toss lightly over very low heat until mixture is hot and pasta is coated with sauce. Gently stir in crabmeat, parsley and chives. Cover pan and warm over very low heat, 1 to 2 minutes. Spoon into plates. Season to taste and top with Parmesan cheese. Serves 2.