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Linguine with Blue Crabs Sauce Recipe

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This recipe for Linguine with Blue Crabs Sauce, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Dill


3 tablespoons extra virgin olive oil
4 cloves garlic, chopped
pinch of crushed red pepper
1 dozen blue crabs, with top shell removed and washed and split in half
1 cup white wine
1 tablespoon chopped fresh parsley
42 ounces chopped fresh tomatoes
Large can of Tomato Paste
salt, as desired
1 pound linguine

in a large saute pan, add the extra virgin olive oil, the garlic and the crushed red pepper.
Once the garlic turns light golden,add the paste and cook for 3-4 minutes then add the crabs and saute for 4 minutes on each side.
Add the wine and let it evaporate for 3 minutes.
Add the chopped tomatoes and the parsley. Add salt as desired.
Let the crabs cook in the sauce at medium flame for about 15 mintes. From time to time turn the crabs in the sauce so that they cook evenly. Then turn heat to low and cook for 3-4 hours.
Meantime cook the linguine in salted water to Al Dente.
Remove the crabs from the saute pan, add the linguine to the sauce and toss for 2 minutes.
Serve with the crabs.

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Number Of Servings:




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