Linguine With Crab And Wild Mushrooms

By á-170456

Ingredients

• 1 bottle clam juice - (8 oz)
• 1/2 teaspoon saffron threads
• 3 tablespoons butter
• 7 ounces fresh shiitake mushrooms - (to 8) stemmed, sliced, up
• Salt to taste
• Freshly-ground black pepper to taste
• 1 bunch green onions thinly sliced
• 1 tablespoon tomato paste
• 8 ounces crab meat cut bite size
• 2 teaspoons minced fresh tarragon (or 3/4 tspn dried tarragon, crumbled)
• 8 ounces linguine pasta

Details

Servings 2

Preparation

Step 1

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.

This recipe yields 2 servings.