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; 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

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
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

How to cook linguine with crab white wine & tomato sauce

In less than an hour