LINGUINE WITH CRAB & MUSHROOMS

l 8 oz. bottle clam juice
l/2 tsp. saffron threads
3 tbsps. butter
7 to 8 oz. sliced mushrooms
l bunch green onions, thinly sliced
l tbsps. tomato paste
8 oz. crab meat, cut into bite size pieces
3/4 tsp. dried crumbled tarragon
8 oz. linguine pasta
Combine clam juice & saffron in small bowl. Melt butter in heavy
medium skillet over medium heat. Add mushrooms, sprinkle with s & P
and cook until soft, about 3 mins. Add half of green onions and l
tbsp. tomato paste and stir to blend. Add clam juice mixture and
simmer 2 mins. Add crab & tarragon and stir until heated through.
Season with s & p. Meanshile, cook linguine in large pot until just
ttender but still form to bite. Drain well. Return pasta to same
pot. Add sauce & toss to coat. Divide pasta between 2 plates.
Sprinkle with remaining onions & serve. Serves 2.