Spaghetti with Crabs
Yield
8 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 3 | tablespoons |
italian parsley
chopped |
|
| 1 | pinch |
red pepper flakes
crushed |
*
|
| 3 | pounds |
crab, hard shell
live |
|
| 2 | cups |
tomato sauce
|
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 ½ | pounds |
spaghetti
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 45 | ml |
italian parsley
chopped |
|
| 1 | pinch |
red pepper flakes
crushed |
*
|
| 1.4 | kg |
crab, hard shell
live |
|
| 473 | ml |
tomato sauce
|
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 680.4 | g |
spaghetti
|
|
Directions
Heat the olive oil in a large soup pot over medium heat.
Add the parsley, red pepper flakes, crabs and tomato sauce; simmer until the crabs are cooked and the tomato sauce has thickened, about 20 minutes.
Remove the crabs, crack and chop them coarsely and return them to the pot.
Season with salt and pepper.
Bring a large pot of boiling salted water to a boil.
Add the spaghetti and cook until al dente.
Drain and toss with the crabs and sauce.
