crab, portabella, & butternut linguine ala saffron
(1 rating)
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
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1/2 ccrabmeat, fresh
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1 cbutternut squash
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1/2 cfresh portabello mushrooms, diced
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1 1/2 cheavy cream
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1/2 stickbutter
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1/2 tspsaffron
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2 Tbspbrown sugar
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1/2 cwhite wine
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1 Tbspmustard, grainy
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3 cbroth, seafood or chicken
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1 cshredded cheese, your choice, used lorraine
- LINGUINE
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2 pkglinguine
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water to boil
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1 Tbspolive oil, extra virgin
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1 tspsalt
How To Make crab, portabella, & butternut linguine ala saffron
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1In a saucepan, add broth, wine, and squash. Cook covered for 5-10 minutes on medium. Check that all the liquid doesn't evaporate.
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2Add butter, crab, and portabella. Cook for another 3 minutes.
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3Add the rest of the ingredients and reduce to low simmer. Stir occasionally and keep covered for 20 minutes.
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4Then, boil your linguine to a little tougher than al dente. Drain, and return to pot, with heat on low.
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5Add your sauce to a food processor, puree well.
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6Pour into pot with linguine, and stir occasionally, allowing the sauce to absorb into the pasta.
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7Serve family style. Optionally garnish with fresh basil leaves, toasted pine nuts, and shredded parmigiano-reggiano. Or even paprika, as seen in feature dish.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Crab, Portabella, & Butternut Linguine ala Saffron:
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