This pasta dish feels like a special occasion meal, yet it requires remarkably little effort to prepare. It relies on a few high-quality ingredients to create a flavor profile that is both earthy and refined.
The sauce is built on a foundation of golden saffron and savory clam juice, which stains the pasta a beautiful pale yellow. The sweetness of the lump crab meat pairs perfectly with the anise notes of fresh tarragon, while the shiitake mushrooms add a deep, woodsy texture that grounds the dish. It is a luxurious dinner that comes together in the time it takes to boil a pot of water.
The Recipe
Yields: 4 Servings | Prep time: 15 minutes | Cook time: 15 minutes
Ingredients
- 2 (8-ounce) bottles clam juice
- 1 tsp saffron threads
- 6 tbsp butter
- 16 oz fresh shiitake mushrooms, stemmed and sliced
- 2 bunches green onions, thinly sliced (divided use)
- 2 tbsp tomato paste
- 16 oz crab meat, picked over and cut into bite-size pieces
- 4 tsp minced fresh tarragon (or 1/2 tsp dried, crumbled)
- 16 oz linguine pasta
- Salt and black pepper to taste
Instructions
1. Bloom the Saffron In a small bowl, combine the clam juice and the saffron threads. Let this sit for a few minutes to allow the saffron to release its vibrant color and floral aroma into the liquid.
2. Sauté the Mushrooms Melt the butter in a heavy, medium skillet over medium heat. Add the sliced shiitake mushrooms. Sprinkle with a pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms begin to soften, about 3 minutes.
3. Build the Sauce Add half of the sliced green onions and the tomato paste to the skillet. Stir well to blend the paste with the butter and vegetables. Pour in the saffron-infused clam juice mixture. Bring to a gentle simmer and cook for 2 minutes to reduce slightly.
4. Add the Crab Gently stir in the crab meat and the tarragon. Cook just until the crab is heated through—this should only take a minute or two, as you want to keep the crab tender. Season the sauce to taste with salt and pepper.
5. Cook the Pasta Meanwhile, cook the linguine in a large pot of boiling salted water until just tender but still firm to the bite (al dente). Drain well.
6. Toss and Serve Return the drained pasta to the large pot. Pour the warm crab and mushroom sauce over the noodles and toss gently until the linguine is evenly coated in the golden liquid. Divide into bowls and sprinkle with the remaining green onions before serving.
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Linguine with Crab, Saffron & Shiitake Mushrooms
This luxurious pasta dish features tender crab meat and earthy shiitake mushrooms in a golden saffron and butter sauce. An elegant, restaurant-quality dinner ready in under 30 minutes.
Ingredients
Instructions
Bloom the Saffron
-
In a small bowl, combine the clam juice and the saffron threads. Let this sit for a few minutes to allow the saffron to release its vibrant color and floral aroma into the liquid.
Sauté the Mushrooms
-
Melt the butter in a heavy, medium skillet over medium heat. Add the sliced shiitake mushrooms. Sprinkle with a pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms begin to soften, about 3 minutes.
Build the Sauce
-
Add half of the sliced green onions and the tomato paste to the skillet. Stir well to blend the paste with the butter and vegetables. Pour in the saffron-infused clam juice mixture. Bring to a gentle simmer and cook for 2 minutes to reduce slightly.
Add the Crab
-
Gently stir in the crab meat and the tarragon. Cook just until the crab is heated through; this should only take a minute or two, as you want to keep the crab tender. Season the sauce to taste with salt and pepper.
Cook the Pasta
-
Meanwhile, cook the linguine in a large pot of boiling salted water until just tender but still firm to the bite (al dente). Drain well.
Toss and Serve
-
Return the drained pasta to the large pot. Pour the warm crab and mushroom sauce over the noodles and toss gently until the linguine is evenly coated in the golden liquid. Divide into bowls and sprinkle with the remaining green onions before serving.
