6 oz Linguine,dry
1/4 lb Mushrooms,sliced
1 tb Lemon juice
1/4 c  Water
3 tb Flour
2 c  Clam juice
2 tb Additional lemon juice
1/2 c  White wine
1/4 ts Ground coriander
1/4 ts Dried tarragon,crumbled
1/4 ts Ground black pepper
1/2 ts Soy sauce
2 tb Heavy cream
1/4 c  Chopped parsley
1/2 c  Chopped tomatoes
12 oz Crabmeat,picked over to
-remove cartilage
1/2 tb Plain bread crumbs

Preheat oven to 375 degrees.Follow package directions to prepare
linguine.Cook just until al dente,still slightly firm. Drain at once.Cook
under cold running water and put aside to drain thoroughly.Place in a
mixing bowl.

Put mushrooms in a small pot.Sprinkle with 1 tablespoon of lemon juice.Add
water.Place aluminum foil directly over mushrooms.Cover pot with a
lid.Place on high heat.Cook for about 1 minute just until steam begins to
escape from pot.With a skimmer,transfer mushrooms to a dish.Reserve
juices.There will be about 1/4 cup.

Put flour in a 3 to 4 cup 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.Place over medium heat and bring liquid to a simmer,stirring
constantly.Cook and stir until mixture thickens,about 3 to 4 minutes.Stir
in heavy cream,then parsley and tomatoes.There will be about 2 1/2 cups.

Lightly oil a 6 cup gratin dish.Add mushrooms to the pasta. Pour half the
sauce over the pasta mixture.Mix well.Scrape into gratin dish and pat
linguine into a smooth layer.Gently, mix remaining sauce with crabmeat and
spoon over the linguine. Sprinkle bread crumbs over top.Bake for 15 minutes
or until thoroughly heated through.If the top has not browned,slip under
the broiler for a brief minute.Serve directly from gratin dish. Serves 4.