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
We can follow the history of meal recipes back into ancient history, certainly as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, in the main part, these old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Progressing into The time of the roman empire 25BC a man called Apicius created some scripts detailing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Additionally, he describes how the chefs of Roman times made use of many different aromatic flavours, including a few you will know such as thyme, rue and parsley. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, including spices like coriander, parsley, and basil. The introduction of these new foods and spices prompted an eruption in publications on food, some of which still exist in academic collections. By the time we get to the 20th century, cooking publications were highly popular as a result of higher levels of literacy, people having increased leisure time and having more money. |
We hope you enjoy this Linguine With Crab & Mushrooms recipe.
