Thursday, April 13, 2006

Linguini With Clam Sauce

4 ounces bottled clam juice
1/8 teaspoon powdered saffron
1 1/2 tablespoons unsalted butter
4 ounces sliced fresh shiitake mushrooms
1/2 cup minced scallions
1 1/2 teaspoons tomato paste
4 ounces picked, medium chunk crab meat
1 teaspoon minced fresh tarragon
4 ounces linguini

Combine clam juice and saffron in a small bowl-mix well. Heat butter in a skillet, over a medium flame. Add mushrooms, heat and stir for 3 minutes. Add tomato paste and half of the scallions-mix well. Add the saffron mixture. Bring just to a boil, reduce heat, and simmer for 2 minutes add crab and tarragon. Simmer until heated through. Meanwhile, cook linguini in boiling salted water. Drain, rinse in hot water, and drain well. Return to pot. Add crab mixture-toss gently to mix well. Transfer to a serving platter. Garnish with the remaining scallions. Serve hot.


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