Linguine With Crab And Wild Mushrooms

Recipe Ingredients

1		Clam juice - (8 oz)
1/2 teaspoon	2.5ml	Saffron threads
3 tablespoons	45ml	Butter
7 oz	198g	Fresh shiitake mushrooms - (to 8) - stemmed, sliced, up
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Green onions - thinly sliced
1 tablespoon	15ml	Tomato paste
8 oz	227g	Crab meat - cut bite size
2 teaspoons	10ml	Minced fresh tarragon
		= (or 3/4 tspn dried tarragon, crumbled)
8 oz	227g	Linguine pasta

Recipe Instructions

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.

Source:
Bon Appetit, February 1992

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