Crab, Portabella, & Butternut Linguine ala Saffron

1
Tiffany Bannworth

By
@MissAnubis

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
10 Min
Cook:
30 Min

Ingredients

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

Step-By-Step

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

About Crab, Portabella, & Butternut Linguine ala Saffron

Course/Dish: Fish, Other Main Dishes, Seafood
Regional Style: Italian