crab, portabella, & butternut linguine ala saffron
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.
prep time
10 Min
cook time
30 Min
method
---
yield
6-8 serving(s)
Ingredients
- SAUCE
- 1/2 cup crabmeat, fresh
- 1 cup butternut squash
- 1/2 cup fresh portabello mushrooms, diced
- 1 1/2 cups heavy cream
- 1/2 stick butter
- 1/2 teaspoon saffron
- 2 tablespoons brown sugar
- 1/2 cup white wine
- 1 tablespoon mustard, grainy
- 3 cups broth, seafood or chicken
- 1 cup shredded cheese, your choice, used lorraine
- LINGUINE
- 2 packages linguine
- - water to boil
- 1 tablespoon olive oil, extra virgin
- 1 teaspoon salt
How To Make crab, portabella, & butternut linguine ala saffron
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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.
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Step 2Add butter, crab, and portabella. Cook for another 3 minutes.
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Step 3Add the rest of the ingredients and reduce to low simmer. Stir occasionally and keep covered for 20 minutes.
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Step 4Then, boil your linguine to a little tougher than al dente. Drain, and return to pot, with heat on low.
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Step 5Add your sauce to a food processor, puree well.
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Step 6Pour into pot with linguine, and stir occasionally, allowing the sauce to absorb into the pasta.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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