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Name: Linguine W/ Crab and Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 8 oz Crab meat; bite-size pieces; 2 ts Fresh tarragon; minced, OR; 8 oz Clam juice; (bottle); 1/2 ts Saffron threads; 3 tb Butter; bn Green onions; sliced; 8 oz Linguine; 1 tb Tomato paste; 3/4 ts Dried tarragon; crumbled; 8 oz Mushrooms; shiitake (fresh)

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INGREDIENTS

8 oz Crab meat; bite-size pieces
2 ts Fresh tarragon; minced, OR
8 oz Clam juice; (bottle)
1/2 ts Saffron threads
3 tb Butter
bn Green onions; sliced
8 oz Linguine
1 tb Tomato paste
3/4 ts Dried tarragon; crumbled
8 oz Mushrooms; shiitake (fresh)

Servings

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 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 on Sep 9, 1997

NOTES

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Linguine W/ Crab and Mushrooms

8 oz Crab meat; bite-size pieces
2 ts Fresh tarragon; minced, OR
8 oz Clam juice; (bottle)
1/2 ts Saffron threads
3 tb Butter
 bn Green onions; sliced
8 oz Linguine
1 tb Tomato paste
3/4 ts Dried tarragon; crumbled
8 oz Mushrooms; shiitake (fresh)

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 <Beynong@AOL.COM> on Sep 9, 1997

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Nutrition

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Serving Size: 1 Serving (498g)
Recipe Makes: 2 Servings

Calories: 496
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 496

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