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.
Provided by Tiffany Bannworth @MissAnubis
Categories Fish
Number Of Ingredients 17
Steps:
- In a saucepan, add broth, wine, and squash. Cook covered for 5-10 minutes on medium. Check that all the liquid doesn't evaporate.
- Add butter, crab, and portabella. Cook for another 3 minutes.
- Add the rest of the ingredients and reduce to low simmer. Stir occasionally and keep covered for 20 minutes.
- Then, boil your linguine to a little tougher than al dente. Drain, and return to pot, with heat on low.
- Add your sauce to a food processor, puree well.
- Pour into pot with linguine, and stir occasionally, allowing the sauce to absorb into the pasta.
- 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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