crab, portabella, & butternut linguine ala saffron

(1 rating)
Recipe by
Tiffany Bannworth
Cape Coral, FL

Who doesn't love a great linguine! Celebrate your family with this dish, fresh baked Italian bread, and a fine wine. Top off the night with a tiramisu and great conversation.

(1 rating)
yield 6 -8
prep time 10 Min
cook time 30 Min

Ingredients For crab, portabella, & butternut linguine ala saffron

  • SAUCE
  • 1/2 c
    crabmeat, fresh
  • 1 c
    butternut squash
  • 1/2 c
    fresh portabello mushrooms, diced
  • 1 1/2 c
    heavy cream
  • 1/2 stick
    butter
  • 1/2 tsp
    saffron
  • 2 Tbsp
    brown sugar
  • 1/2 c
    white wine
  • 1 Tbsp
    mustard, grainy
  • 3 c
    broth, seafood or chicken
  • 1 c
    shredded cheese, your choice, used lorraine
  • LINGUINE
  • 2 pkg
    linguine
  • water to boil
  • 1 Tbsp
    olive oil, extra virgin
  • 1 tsp
    salt

How To Make crab, portabella, & butternut linguine ala saffron

  • 1
    In a saucepan, add broth, wine, and squash. Cook covered for 5-10 minutes on medium. Check that all the liquid doesn't evaporate.
  • 2
    Add butter, crab, and portabella. Cook for another 3 minutes.
  • 3
    Add the rest of the ingredients and reduce to low simmer. Stir occasionally and keep covered for 20 minutes.
  • 4
    Then, boil your linguine to a little tougher than al dente. Drain, and return to pot, with heat on low.
  • 5
    Add your sauce to a food processor, puree well.
  • 6
    Pour into pot with linguine, and stir occasionally, allowing the sauce to absorb into the pasta.
  • 7
    Serve family style. Optionally garnish with fresh basil leaves, toasted pine nuts, and shredded parmigiano-reggiano. Or even paprika, as seen in feature dish.

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