Saffron Crocus from "Phytographie Medicale" by Joseph Roques, Published in 1821
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Pasta with Saffron and Crab Aubergine



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Mixture of Fish Octopus Crabs Sea Horses and Shellfish on the Sea Bed
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Pasta with Saffron and Crab Aubergine
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2 tablespoons dry vermouth
1/4 teaspoon crushed saffron threads
1 cup dry white wine
1/2 cup minced shallot
2 garlic cloves, sliced thin
2 tablespoons dried basil
1 teaspoon dried tarragon
4 cups heavy cream
3 tablespoons minced parsley leaves
3 tablespoon minced fresh basil leaves
Salt and pepper to taste
1 pound lump crab meat, picked over
12 ounces fettuccine, cooked and drained

In a small bowl combine the vermouth and saffron threads.
In a stainless steel or enameled saucepan, combine the white wine, shallot, garlic, basil and tarragon. Bring wine to a boil and reduce it over high heat until almost completely evaporated. Add the cream and simmer the mixture, stirring occasionally until it is reduced to about 2 1/2 cups. Strain the mixture through a fine sieve into another stainless steel or enameled saucepan. Bring
to a boil over moderate heat and stir in saffron mixture, parsley, basil, and
salt and pepper to taste. Add the crabmeat and simmer until the crabmeat is
heated through. In a heated serving bowl, toss the sauce with the fettuccine. Serves 4 as main course.

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