Title: Linguine with Crab and Wild Mushrooms
Categories: Pasta Seafood
Yield: 2 Servings
| 1/2 | ts | Saffron threads |
| 8 | oz | Shiitake mushrooms; stemmed |
| 1 | tb | Tomato paste |
| 2 | ts | Tarragon; fresh, or 3/4 tea |
| 3 | tb | Butter |
| 1 | | Green onions; thinly sliced |
| 8 | oz | Crabmeat; cut into bite-siz |
| 8 | oz | Linguine; [or other pasta, |
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 tablespoon 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 but still firm to bite, 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. Serves
2, can be doubled or tripled Recipe from Bon Appetit, February, 1992.
Courtesy of Shareware RECIPE CLIPPER 1.1