Linguine w/ crab and mushrooms

Yield: 2 Servings

Measure Ingredient
\N \N -ELAINE RADIS BGMB90B
8 ounces Clam juice; (bottle)
½ teaspoon Saffron threads
3 tablespoons Butter
8 ounces Mushrooms; shiitake (fresh)
\N bunch Green onions; sliced
1 tablespoon Tomato paste
8 ounces Crab meat; bite-size pieces
2 teaspoons Fresh tarragon; minced, OR
¾ teaspoon Dried tarragon; crumbled
8 ounces Linguine

Combine clam juice and saffron threads in small bowl. Melt butter in heavy medium skillet over medium heat. Add mushrooms, sprinkle with salt and pepper and cook until beginning to soften, about 3 minutes. Add half of green onions and 1 Tbsp. tomato paste and stir to blend. Add clam juice mixture and simmer 2 minutes. Add crab and tarragon and stir until heated through. Season with salt and pepper.

Meanwhile, cook linguine in large pot of boiling, salted water until just tender (al dente), stirring occasionally. Drain well. Return pasta to same pot. Add sauce and toss to coat.

Divide pasta between 2 plates. Sprinkle with remaining green onions and serve.

Posted to FOODWINE Digest by Gail Beynon <Beynong@...> on Sep 9, 1997

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