Name: How to cook linguine with crab white wine & tomato sauce
Ingredients: 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; 14.0oz Diced tomatoes with sauce; 0.0c Water; 0.0tsp Whole Fennel seeds; 0.0tsp Whole celery seed; 2.0Tbsp Fresh parsley chopped fine; 0.0Tbsp Basil leaves sliced thin; 1.0pch Thyme; 0.0 Of a lemon (juice only); Sea salt & Fresh ground black pepper to taste; 0.0tsp Marjoram; 0.0tsp Oregano; 10.0oz Lump crabmeat; 2.0 Packages Fresh linguine; 1.0 Large pot boiling salted water

    
STEPS
INGREDIENTS

Mince shallot, garlic pre-heat olive oil in large sauté pan medium heat
Finely chop 2 tbls parsley & set aside.
Chiffon slice basil leaves & set aside.
Grind celery seed & fennel seed while sweating shallot & garlic with med-low heat.
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 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.
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
14.0oz Diced tomatoes with sauce
0.0c Water 
0.0tsp Whole Fennel seeds
0.0tsp Whole celery seed
2.0Tbsp Fresh parsley chopped fine
0.0Tbsp Basil leaves sliced thin
1.0pch Thyme 
0.0 Of a lemon (juice only)
 Sea salt & Fresh ground black pepper to taste
0.0tsp Marjoram
0.0tsp Oregano
10.0oz Lump crabmeat
2.0 Packages Fresh linguine 
1.0 Large pot boiling salted water

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How to cook linguine with crab white wine & tomato sauce

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