Title: Linguine with Crab and Mushrooms
Categories: Seafood, Pasta, Corky, Good
Yield: 2 servings
1/2 c Chicken broth or
-clam juice
1/4 c White wine
1/2 ts Turmeric
8 oz Mshrooms; sliced*
1 tb Tomato paste
2 ts Tarragon; fresh,
-or 3/4 ts dried
1 ts Olive oil
2 ea Green onions; thinly sliced
8 oz Krabmeat; in bite-size
8 oz Linguine;[or other pasta]
Combine chicken broth, wine and tumeric in small
bowl. Heat oil in heavy medium skillet over medium
heat. Add mushrooms, sprinkle with salt and pepper
and cook until beginning to soften, about 3 minutes.
Add the green onions and 1 tablespoon tomato paste and
stir to blend. Add broth mixture and simmer 2 minutes.
Add Krab 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.
* any type of mushroom may be used. It is very good
with fresh shitaki but works just fine with white
buttons.
