Wednesday, September 10, 2014

Linguini with Crab Sauce

6 - 8     Blue Claw Crabs - halved and cleaned
2          16        oz. cans tomato sauce
½         can  water
1          small onion, chopped
2          cloves of garlic, chopped
3          tbs. olive oil
red pepper to taste
2     stems & leaves of  parsley, chopped
3     leaves of basil, chopped

Cleaning blue claw crabs:  always buy fresh, active crabs and cook same day of purchase.  Hold crabs from back flippers, turn over, and cut in half. Clean interior out of roe and intestine, and rinse.  I know this is a touchy subject (kill) but  if you boil crabs, the interior remains and can change the clean taste of your crabs. Set aside.

Sauce: combine all ingredients (except tomato sauce) in a deep pot. Place on stove over low heat and braise until garlic and onion are translucent. Add crabs and toss around until they become pink, then add sauce. Cook over low-medium heat for at least one hour.

The best pasta with this dish is linguini, but you can serve thin spaghetti if you prefer. Macaroni like ziti or penne does not compliment this dish.
Serve crabs in a different bowl. 

* note: if you would like, you may add shrimp, mussels, clams, and other shell fish to the sauce. 

 © Natala Orobello

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