| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Seafood, Pasta, Corky, Good |
2 |
Servings |
INGREDIENTS
| 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 |
|
Green onions; thinly sliced |
| 8 |
oz |
Krabmeat; in bite-size |
| 8 |
oz |
Linguine;[or other pasta] |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest V3 #264
Date: Fri, 27 Sep 1996 06:39:20 -0700 (PDT)
From: Corky Courtright <corky@discover.net>
A Message from our Provider:
“We simply prepare ourselves. God fills us.”