CRAB ARABIATA

Spaghetti with Tangy Hot Crab Sauce

For that red, white and blue celebration begin this July 4th festivities with a hot and spicy spaghetti crab sauce,
Blue shell crab with red tangy sauce served with a chilled glass of white wine.

Ingredients:

4 fresh blue shell crabs
¼ cup extra virgin olive oil
4 cloves garlic (cracked)
3 cloves pressed garlic
1 dry red hot pepper
¼ cup white dry wine
1 jar fresh plum tomatoes (process in blender)or 32 oz. of canned tomatoes
fresh flat Italian parsley- finely chopped
fresh basil-finely chopped
salt to taste

Preparing the Crabs

Rinse in cold water - remove inner pocket (outer shell) and split crabs in half. Set aside.

Browning the Crabs

In a skillet, heat the extra virgin olive oil with 4 cloves of cracked garlic and salt.
Place crabs in skillet and cook until crabs turn orange in color (approximately 10-12 minutes).

Preparing the Hot crab sauce

Remove cracked garlic and add pressed garlic, hot pepper flakes and cook for additional 5 minutes. Add white wine and cook for another 3 minutes. Add processed tomatoes, freshly chopped basil, parsley and salt. Cook for 15-20 minutes.

Serve over Spaghetti or thin linguini.

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