| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pasta |
2 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Saffron threads |
| 3 |
tb |
Butter |
| 8 |
oz |
Shiitake mushrooms — |
|
|
Stemmed |
| 1 |
|
Green onions — thinly |
|
|
Sliced |
| 1 |
tb |
Tomato paste |
| 8 |
oz |
Crabmeat — cut into |
|
|
Bite-siz |
| 2 |
ts |
Tarragon; fresh — or 3/4 |
|
|
Tea |
| 8 |
oz |
Linguine; [or other pasta |
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. Serves 2, can be doubled or tripled Recipe from Bon
Appetit, February, 1992. Courtesy of Shareware RECIPE CLIPPER 1.1
Recipe By :
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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