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Ingredients
- 1 x live dungeness crab - (2 lbs)
- 1/4 c. extra-virgin extra virgin olive oil
- 2 x garlic cloves crushed
- 2Â 1/2 lb tomatoes cored, peeled,
- Â Â and finely minced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. finely-minced parsley
- 1 lb spaghettini
Directions
- In a large saucepan, place the crab on its back and cover with cool water. Cover and bring the pan to a simmer, then lower the heat, and cook for 4 min. Remove from heat and let sit, covered, for 10 min.
- Break off the crab legs and set aside. Pull off the large back shell, and clean out the debris. Remove the air sacs and break the body into small pcs. Crack the legs and claws, remove the meat, and set aside.
- In a large wide pan, heat the extra virgin olive oil and add in the garlic. Cook for five min, then add in the tomatoes and salt and pepper, to taste. Cook over medium-low heat for 20 min, then add in the parsley and crabmeat. Simmer 5 min.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Cook the pasta in the water till it is tender yet al dente. Drain the pasta and add in to the warm sauce. Toss over high heat one minute, then divide proportionately among four warmed pasta bowls and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 389g | |
| Recipe makes 4 servings | |
| Calories 590 | |
| Calories from Fat 138 | 23% |
| Total Fat 15.76g | 20% |
| Saturated Fat 2.27g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 889mg | 25% |
| Total Carbs 95.44g | 25% |
| Dietary Fiber 6.9g | 23% |
| Sugars 9.86g | 7% |
| Protein 17.25g | 28% |
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