Crab Pasta
Crab and spaghetti in a slow-simmered tomato sauce with garlic, basil, and red pepper flakes.
Ingredients
- Crabs (we used about 4)
- Spaghetti (we used 2 boxes)
- 8-10 cloves garlic
- 1 small onion
- 1/3 cup olive oil
- 4 tbsp tomato paste
- 3 cans whole peeled San Marzano tomatoes
- Fresh basil
- Red pepper flakes
- Reserved pasta water
Preparation
- 1
slice about 8-10 cloves of garlic very thin, mandoline one small onion and cook in a large pot over high heat with 1/3 cup olive oil, add in 4 tbsp tomato paste
- 2
ones that’s caramelized add in 3 cans of whole peeled San marzano tomatoes - this will be a lot of sauce but we used 2 boxes of pasta
- 3
bring a large pot of water to a boil and steam your crabs, they will turn a bright color - we used about 4 but you can use less
- 4
now the hard part - crack the meat out of the claws and shells and put aside
- 5
add the body of the crab back in the sauce and cook for 20 minutes until infused
- 6
prep your spaghetti in salted water (save 1 cup water in case you want to thin your sauce)
- 7
Add half your crab and let simmer another 20 minutes or longer
- 8
Ladle sauce on your pasta and finish with the rest of the crab, top (don’t mix in) basil and red pepper flakes