Pazzo Blue Crab And Pasta

1. 1

   Heat the olive oil in a 16-inch fry or braising pan with high sides (3 inches) over medium heat. Saute garlic and shallots until opaque, 2 to 3 minutes.

2. 2

   Add crabs in the shell and cook, stirring occasionally, until juices leak into pan and crabs are turning red, 5 to 7 minutes.

3. 3

   Add the wine.

4. 4

   Bring to a boil and cook for 2 more minutes, or until the wine has cooked off and juices have thickened.

5. 5

   Lower heat.

6. 6

   With tongs, transfer crab pieces to a large ovenproof serving bowl; cover and keep warm in a 200-degree oven.

7. 7

   Add tomatoes (including juice) to pan.

8. 8

   With a wooden spoon, scrape any crab bits from the bottom of the pan.

9. 9

   Cover and bring to a boil over high heat, stirring occasionally.

10. 10

    Lower heat.

11. 11

    Add half of the cooked crabs, fresh herbs, red pepper flakes and salt and boil gently, uncovered, stirring occasionally and crushing tomatoes with a potato masher or spoon. Reduce heat as sauce thickens, until sauce is reduced to about 4 1/2 cups, about 30 minutes. About 15 minutes before sauce is done, in a 6- to 8-quart pan over high heat, bring 3 to 4 quarts water to a boil.

12. 12

    Add pasta, stir to separate, and cook just until barely tender to the bite, about 6 minutes.

13. 13

    Drain well.

14. 14

    Add cooked pasta to the crab/tomato sauce pan and stir well.

15. 15

    Add the fresh crabmeat (if using) and stir gently but thoroughly.

16. 16

    Bring to a simmer over medium heat for about 2 to 3 minutes.

17. 17

    Mound pasta in a wide, shallow serving bowl. Remove the remaining cooked crabs from the oven and arrange on top of the pasta.

18. 18

    Sprinkle both crabs and pasta with parsley and serve.

* Per serving · 4 servings · Values may vary.