Crab, Portabella, & Butternut Linguine ala Saffron

Tiffany Bannworth


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 vote

10 Min
30 Min



  • 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
  • 1/2 tsp
  • 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

  • 2 pkg
  • ·
    water to boil
  • 1 Tbsp
    olive oil, extra virgin
  • 1 tsp

How to Make Crab, Portabella, & Butternut Linguine ala Saffron


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

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About Crab, Portabella, & Butternut Linguine ala Saffron

Regional Style: Italian

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