Spaghetti with crabs(weir)

 
                        Spaghetti With Crabs (Weir)
 
 Recipe By     : Elba's Seafood by Joanne Weir*
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Fish-Shells
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      tablespoons   extra virgin olive oil
    3      tablespoons   chopped italian parsley
                         crushed red pepper flakes -- large pinch
    3      pounds        live crabs
    2      cups          tomato sauce -- preferrably
                         excellent quality homemade sauce
                         coarse salt
                         freshly ground black pepper
    1 1/2  pounds        spaghetti
 
 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.
 
 Serves 8.
 
 [PER SERVING: 430 calories, 19 g protein, 69 g carbohydrate, 9 g fat (1 g
 saturated), 27 mg cholesterol, 498 mg sodium, 1 g fiber.]
 
 
 Notes: *Recipe from Il Grigolo, a coffee house on Elba, Italy. Travel
 story: "MEDITERRANEAN EXPRESS: Elba's Bounty of Seafood," by Joanne Weir
 for the San Francisco Chronicle 10/01/1997. In Elba, small sweet crabs
 called "granchi" are used for this dish. Substitute Dungeness or blue crabs.
 
 Kitpath@earthlink.net 8/28/98
 
 
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