Crab Portabella Butternut Linguine Ala Saffron Recipes

BASIL-LEMON CRAB LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add jalapeno and garlic; cook and stir 1-2 minutes or until tender. Stir in lemon zest and juice. Add crab; heat through, stirring gently., Drain linguine; add to skillet. Sprinkle with basil, salt and pepper; toss to combine.

LINGUINE WITH CRAB AND WILD MUSHROOMS

Steps:

• 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.

CRAB, PORTABELLA, & BUTTERNUT LINGUINE ALA SAFFRON

Steps:

• In a saucepan, add broth, wine, and squash. Cook covered for 5-10 minutes on medium. Check that all the liquid doesn't evaporate.
• Add butter, crab, and portabella. Cook for another 3 minutes.
• Add the rest of the ingredients and reduce to low simmer. Stir occasionally and keep covered for 20 minutes.
• Then, boil your linguine to a little tougher than al dente. Drain, and return to pot, with heat on low.
• Add your sauce to a food processor, puree well.
• Pour into pot with linguine, and stir occasionally, allowing the sauce to absorb into the pasta.
• Serve family style. Optionally garnish with fresh basil leaves, toasted pine nuts, and shredded parmigiano-reggiano. Or even paprika, as seen in feature dish.