Combine chicken broth, wine and tumeric in small bowl. Heat oil in heavy medium skillet over medium heat. Add mushrooms, sprinkle with salt and pepper and cook until beginning to soften, about 3 minutes. Add the green onions and 1 tablespoon tomato paste and stir to blend. Add broth mixture and simmer 2 minutes. Add Krab and tarragon and stir until heated through. Season with salt and pepper.

Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to same pot. Add sauce and toss to coat. Divide pasta between 2 plates. Sprinkle with remaining green onions and serve. Serves 2, can be doubled or tripled.

* any type of mushroom may be used. It is very good with fresh shitaki but works just fine with white buttons.