1/2 cup chicken broth or clam juice
1/4 cup white wine
1/2 tsp turmeric
8 oz mshrooms, sliced*
1 tbsp tomato paste
2 tsp tarragon, fresh, or 3/4 ts dried
1 tsp olive oil
2 each green onions, thinly sliced
8 oz krabmeat, in bite-size
8 oz linguine, [or other pasta]
Directions
Combine chicken broth, wine and tumeric in small bowl. Heat oil in
heavy medium skillet over medium heat. Add mushrooms, sprinkle with
salt and pepper and cook until beginning to soften, about 3 minutes.
Add the green onions and 1 tablespoon tomato paste and stir to blend.
Add broth mixture and simmer 2 minutes. Add Krab 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. Serves 2, can be doubled or tripled.
* any type of mushroom may be used. It is very good with fresh
shitaki but works just fine with white buttons.
Servings: 2 servings
Linguine With Crab & Mushrooms Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Italian; Mushroom; Pasta
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions back into the distant past, in fact as far as ancient Egypt, and possibly even further than that. Interesting though that maybe, generally, these ancient records were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a number of documents describing recipes prepared by his fellow Romans. In his publication, he recounts how the roman meals were divided into starters, entrees and afters, a very modern way of dining. This early Roman chef tells us how the Romans were skilled in the use of many different spices and herbs, including a few you will know such as bay, fennel and parsley. In the 15th century, people returning from the crusades brought back many foods and spices from Arab cuisine, such as basil and coriander. These new spices and herbs led to a surge in manuscripts on food, the majority of which are kept safe in private libraries. Over the following few centuries, the powerful and rich houses competed with each other to serve up the most extravagent meals, and because of this cooks and their recipe collections increased in prestige. Even so, it was during the 1800s that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down popular recipes of the day. When we get to the 1900s, cook books were in great demand, as a result of higher levels of literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Linguine With Crab & Mushrooms recipe.
