Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Extra-virgin olive oil |
| 4 \N | Garlic cloves; peeled, chopped |
| 1 pinch | Crushed red pepper flakes |
| 1½ pounds | Ripe plum tomatoes; peeled, seeded, |
| \N \N | And chopped |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
| 10 \N | Italian parsley sprigs; leaves only, chopped |
| 12 \N | Crabs - (abt 3 lbs); cleaned |
Start by placing a large skillet over medium heat, and add the olive oil to the pan. Start to saute the garlic and red pepper for 2 minutes or until golden, add the tomatoes, season with salt and pepper and allow to simmer for 15 minutes. If the sauce gets too thick you can add a little water. Add the parsley and crabs and allow them to simmer for an additional 15 minutes. Taste for seasoning and serve hot. This recipe yields 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David Ruggerio From the TV FOOD NETWORK - (Show # CL-9092 broadcast 03-24-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
10-02-1998
Recipe by: David Ruggerio
Converted by MM_Buster v2.0l.