3 Tbsp. butter 2 Tbsp. chopped shallots 3/4 c. sliced mushrooms 1/2 lb. uncooked shrimp, peeled 1/2 lb. cooked Dungeness crab 1/2 c. Madeira wine 1/4 tsp. tarragon 1 Tbsp. lemon juice 2 tsp. tomato paste 2 egg yolks 3/4 c. whipping cream linguini chopped parsley Melt butter in saucepan; add shallots and saute until soft. Add mushrooms and saute until any liquid evaporates. Add shrimp; cook until pink. Add crab; stir in Madeira (do not substitute wine) and cook until it reduces. Add tarragon, lemon juice and tomato paste; mix thoroughly. Combine yolks and cream; very slowly add to contents in saucepan, mixing constantly. Salt and pepper to taste. Serve on thin linguini and garnish with chopped parsley.
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