| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Corky, Good, Pasta, Seafood |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chicken broth or |
|
|
clam juice |
| 1/4 |
c |
White wine |
| 1/2 |
t |
Turmeric |
| 8 |
oz |
Mshrooms, sliced* |
| 1 |
T |
Tomato paste |
| 2 |
t |
Tarragon, fresh |
|
|
or 3/4 ts dried |
| 1 |
t |
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>
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