1 (8 oz.) bottle clam juice
1/2 tsp. saffron
3 tbsp. butter
7 to 8 oz. fresh Shitake mushrooms, stemmed and sliced
1 bunch green onions, sliced
1 tbsp. tomato paste
8 oz. crab meat, cutup
2 tsp. fresh tarragon or 3/4 tsp. dried
1/2 lb. linguine

Combine clam juice and saffron in small bowl. Melt butter in skillet. Add mushrooms and cook 3 minutes. Add half of green onions and paste and stir. Add clam and tarragon and stir. Add sauce with cooked linguine. Serves 2.