STEPS
INGREDIENTS
Mince shallot, garlic pre-heat olive oil in large saut\u00e9 pan medium heat

Mince shallot, garlic pre-heat olive oil in large sauté pan medium heat

Finely chop 2 tbls parsley & set aside.

Finely chop 2 tbls parsley & set aside.

Chiffon slice basil leaves & set aside.

Chiffon slice basil leaves & set aside.

Grind celery seed & fennel seed while sweating shallot & garlic with med-low heat.

Grind celery seed & fennel seed while sweating shallot & garlic with med-low heat.

Add marjoram, oregano, thyme to seeds then saut\u00e9 with soft shallot & garlic for I minute increasing heat to medium.

Add marjoram, oregano, thyme to seeds then sauté with soft shallot & garlic for I minute increasing heat to medium.

Add diced tomatoes, chicken broth, water & white wine to pan bring to boil & simmer 20 minutes.

Add diced tomatoes, chicken broth, water & white wine to pan bring to boil & simmer 20 minutes.

Add crab 5 minutes before serving with lemon juice, salt & pepper to taste

Add crab 5 minutes before serving with lemon juice, salt & pepper to taste

Add fresh linguine to boiling water cook 2 minutes till al'dente While pasta is boiling stir in fresh herbs (parsley & basil) to sauce.

Add fresh linguine to boiling water cook 2 minutes till al'dente While pasta is boiling stir in fresh herbs (parsley & basil) to sauce.

Drain pasta top with sauce & a pinch of fresh basil & enjoy. Serves 4

  • 1.0 Shallot minced fine
  • 1.0 Clove garlic
  • 2.0Tbsp Extra virgin olive oil
  • 1.0c Dry Sauvignon Blanc
  • 1.0c Chicken broth or stock
  • 1/2oz Diced tomatoes with sauce
  • 3/4c Water
  • 1/4tsp Whole Fennel seeds
  • 1/8tsp Whole celery seed
  • 2.0Tbsp Fresh parsley chopped fine
  • 1/2Tbsp Basil leaves sliced thin
  • 1.0pch Thyme
  • 1/3 Of a lemon (juice only)
  • Sea salt & Fresh ground black pepper to taste
  • 1/2tsp Marjoram
  • 1/2tsp Oregano
  • 10.0oz Lump crabmeat
  • 2.0 Packages Fresh linguine
  • 1.0 Large pot boiling salted water
Chilling in Minnesota
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