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 Tbsp. 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 (al dente), 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. Posted to FOODWINE Digest by Gail Beynon
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|Serving Size: 1 Serving (498g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 180 (36%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 11.3g||57 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 127.5mg||39 %|
|Sodium 346mg||12 %|
|Potassium 457.7mg||12 %|
|Total Carbohydrate 66.1g||19 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 65.1g|
|Protein 13.9g||20 %|
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Calories per serving: 496
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