1 8 Oz. bottle clam juice
1/2 Teaspoon saffron threads
3 Tablespoons butter
7 to 8 Oz. fresh shiitake mushrooms, stem & slice
1 Bunch green onions, sliced, including tops
1 Tablespoon tomato paste
8 Oz. crab meat, cut into bite size pieces
2 Teaspoon minced fresh tarragon
or 3/4 of dried, crumbled
8 Oz. linguine pasta
Combine clam juice and saffron threads in small bowl. Melt butter in heavy skillet over medium heat. Add mushrooms, sprinkle with salt & 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, 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.
This is a recipe for an Italian meat sauce that simmers for several hours before it is ready to serve. We serve the spaghetti topped with fresh parmesan cheese, and sometimes sautéed fresh mushrooms. A crisp salad and a loaf of garlic bread hot out of the oven is all you need for this family pleasing meal!