JERSEY SHORE CRAB SAUCE
12 Hard Shell Blue Crabs 12 tablespoons Olive Oil 12 Cloves Garlic, 1 for each Crab, peeled and chopped 1 Small Onion, peeled and chopped fine 1 teaspoon Red Pepper Flakes 1 – 28 oz. can whole San Marzano Tomatoes
1 – 28 oz. can Crushed Tomatoes
1- 16 oz. can Tomato Puree
½ teaspoon dry Basil ¼ cup chopped fresh Italian Parsley
1 pound Lump Crab-Meat, fresh frozen or canned 1 pound imported Italian Spaghetti or Linguine
Put olive oil in a large pot and heat to high. Place the Crabs in the pot and sauté at high heat for 10 minutes. After browning the crabs, remove from pan and set aside.
Put onions in pan and cook on medium heat for 5 minutes. Add the garlic and red pepper to pan and cook on low heat for 3 minutes. Add whole tomatoes to pan and cook on high heat for 4 minutes whole stirring with a wooden spoon. Add crushed tomatoes and tomato puree.
Add the Crabs back to the pot. Cook for 90 minutes on low heat. Remove the crabs from pan and let cool on the side. Remove all the meat from the crabs and discard the shells.
Add crab-meat to sauce with your extra pound of lump crab-meat and simmer on low heat for 10 minutes. Cook pasta according to directions on package.
Drain pasta and put back in the pot it cooked in with 8 tablespoons of reserved pasta cooking water. Sprinkle pasta with a little olive oil and mix.
Add 2 cups of crab sauce and half the parsley to pasta and mix. Plate the pasta with sauce on 4 plates in equal portions and top with some more sauce and some parsley.
Notes: Do not serve with cheese! Italians never have cheese with Seafood Pasta. This is enough sauce for 2 to 3 pound of pasta, or about 12 portions, so after you make this Pasta with Crab Sauce with 1 pound of pasta, you still have plenty left over for another day.
Pasta with Jersey Shore Crab Sauce
JERSEY CRAB SHORE SAUCE
and Other Great Recipes
by Daniel Bellino Z