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1
Preheat oven to 375 degrees.
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2
Follow package directions to prepare linguine.
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3
Cook just until al dente, still slightly firm.
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4
Drain at once, cool under cold running water and put aside to drain thoroughly.
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5
Place in a mixing bowl.
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6
Put mushrooms in a small pot.
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7
Sprinkle with 1 tablespoon of lemon juice; add water and place aluminum foil directly over mushrooms.
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8
Cover pot with a lid; place on high heat and cook for about 1 minute just until steam begins to escape from pot.
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9
With a skimmer, transfer mushrooms to a dish.
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10
Reserve the juices- there will be about 1/4 cup.
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11
Put flour in a saucepan and stir in a little clam juice to make a smooth paste; stir in remaining clam juice, lemon juice, white wine and reserved mushroom juice; season with coriander, tarragon, black pepper and soy sauce.
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12
Place over medium heat and bring liquid to a simmer, stirring constantly.
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13
Cook and stir until mixture thickens, about 3 to 4 minutes.
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14
Stir in heavy cream, and then parsley and tomato- there will be about 2 1/2 cups.
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15
Lightly oil a 6-cup au gratin dish.
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16
Add mushrooms to the pasta, and pour half the sauce over the pasta mixture; mix well.
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17
Scrape into the au gratin dish and pat linguine into a smooth layer.
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18
Gently mix remaining sauce with crabmeat and spoon over the linguine.
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19
Sprinkle bread crumbs over top and bake for 15 minutes or until thoroughly heated through.
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20
If the top has not browned, slip under the broiler for a brief minute.
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21
Serve directly from the au gratin dish.
