If you like fresh crabs as much as I do you should DEFINITELY try this. Every summer I'll go crabbing with my father and we'll make a huge seafood feast. Get one (or two, depends on the appetites and the what else you plan on eating that night) fresh live crab per person (you can have the person at the fish market kill and clean them for you or you can do it yourself). Remove the top part of the shell, the lungs (devils fingers) and wash out everything else inside. Then start a regular plain tomato sauce with garlic or onions, fresh tomatoes (or a can of diced or crushed if thats all you have), and after the sauce has started to cook for a bit add the crabs to the mix. Cover them if you have to and simmer for 15 or so minutes. Usually we do linguine or tagliatelle, but plain spaghetti are fine as well. This is a fabulous fresh seafood sauce, a distinct flavor and a nice mix if your used to having plain steamed crabs with old bay. If you'd like, add shrimp or even clams to the sauce as well for a more varied seafood plate.
italian boy
Monday, August 24, 2009
linguine with a fresh crab sauce
If you like fresh crabs as much as I do you should DEFINITELY try this. Every summer I'll go crabbing with my father and we'll make a huge seafood feast. Get one (or two, depends on the appetites and the what else you plan on eating that night) fresh live crab per person (you can have the person at the fish market kill and clean them for you or you can do it yourself). Remove the top part of the shell, the lungs (devils fingers) and wash out everything else inside. Then start a regular plain tomato sauce with garlic or onions, fresh tomatoes (or a can of diced or crushed if thats all you have), and after the sauce has started to cook for a bit add the crabs to the mix. Cover them if you have to and simmer for 15 or so minutes. Usually we do linguine or tagliatelle, but plain spaghetti are fine as well. This is a fabulous fresh seafood sauce, a distinct flavor and a nice mix if your used to having plain steamed crabs with old bay. If you'd like, add shrimp or even clams to the sauce as well for a more varied seafood plate.
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About Me
- anonymous
- Hi there, my name is Giacomo and I enjoy things delicious. Long story short, my parents moved from Italy to NJ where I grew up (and loved it) but found myself in Washington, DC fourteen years ago and haven’t yet found an excuse to leave. Food has always been a huge part of my day and life… from happy times, sad times, holidays, drunken escapades and all the rest in between, I’ve usually spent a good portion of that time putting something in my mouth. I guess I started this blog a little while ago to keep track of what I was cooking and places I’d eat-- simply because my friends were always asking “how do you make this” or “where do you get that” but surprisingly over time I guess real people started reading too. SO, take a look around and let me know what you think. You’ll see that the backbone of lots of my food is Italian but I manage to cover most bases. Thanks for stopping by. BUON APPETITO!
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