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Categories:
butter fennel chicken stock saffron threads tarragon golden tomatoes Creme Fraiche orange linguine red pepper
Viewed: 54 - Published at: 6 years agoIngredients
- 2 tablespoons butter
- 1 head of fennel, thinly sliced
- 1/2 cup dry vermouth
- 3/4 cup low sodium chicken stock
- 1 pinch saffron threads
- 1 bunch tarragon, leaves rinsed and removed
- 2 cups golden tomatoes, roughly chopped
- 3/4 cup creme fraiche
- 1 orange
- 1 pound fresh linguine
- 1 pinch red pepper flakes
Method
- Heat a large pot of salted water to a boil.
- Meanwhile, in a large skillet, melt the butter and add the fennel.
- Saute the fennel until it has softened, about 7-8 minutes, allowing the fennel to 'catch' in the pan and get a little color.
- Add the vermouth, the chicken stock, saffron, and a good pinch of the red pepper flakes, and cook until reduced by half.
- Add the tomatoes, and simmer until they begin to break up, about 2-3 more minutes. Add the zest and the juice of the orange, and the creme fraiche.
- Meanwhile, cook pasta according to directions, drain and reserve.
- When ready to serve, add the crab meat and stir to warm through.
- Add the pasta to the pan, along with the tarragon and combine.
- Add salt and pepper to taste, and serve.
