Linguine With Crab And Wild Mushrooms Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1/2 t: Saffron threads,
3 T: Butter,
8 ounce: Shiitake mushrooms, stemmed
1 each: Green onions, thinly sliced
1 T: Tomato paste,
8 ounce: Crabmeat, cut into bite-siz
2 t: Tarragon, fresh, or 3/4 tea
8 ounce: Linguine, [or other pasta,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp