Yield: 4 servings
Measure | Ingredient |
---|---|
6 tablespoons | Extra virgin olive oil |
4 \N | Cloves of garlic, peeled and |
\N \N | Chopped |
\N pinch | Crushed red pepper flakes |
1½ pounds | Ripe plum tomatoes, peeled, |
\N \N | Seeded and chopped |
\N \N | Salt and freshly ground |
\N \N | Black pepper |
10 \N | Sprigs Italian parsley, |
\N \N | Leaves only, chopped |
12 \N | Crabs, about 3 pounds, |
\N \N | 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.
Yield: 6 servings
COOKING LIVE SHOW #CL9092
All recipes courtesy of David Ruggerio