Easy homemade Crab pasta recipe

Peel a clove of garlic and finely chop it with a knife after removing the central sprout. Peel and finely chop the shallot. Wash, dry and finely chop the parsley. Also, chop the chilli.

Remove the central wing of the crabs by simply lifting them and pulling them down to separate them, then open them in half and set them aside for a moment.

In a large frying pan, pour a dash of extra virgin olive oil, add the chopped garlic, the shallot, a little parsley and the chopped chilli, bring to the heat and fry over low heat.

Then add the crabs cut in half with the whole shell, stir, cover with a lid and continue cooking for 4-5 minutes. Add salt and pepper and cook for another 2-3 minutes with the lid on.

Add the tomato sauce and a bit of water, stir and continue cooking for 10 minutes over medium-high heat with the lid on.

Then turn off the heat, transfer the crabs to a baking dish to heat through and continue to simmer the sauce for another 35 minutes.

Open the shells of the crabs and scoop out the pulp and eggs using a teaspoon, then set aside in a bowl.

Transfer the tomatoes to the blender to remove the skin and seeds. Then add the crab meat and blend everything.

Cook the spaghetti in plenty of boiling salted water. Pour a drizzle of extra virgin olive oil into a frying pan, add the desired amount of crab sauce and a ladleful of the pasta cooking water and heat on the stove. Drain the pasta al dente and pour it into the pan with the hot sauce.

Sauté the pasta for a few seconds, or stir, then turn off the heat, add a handful of chopped parsley and a drizzle of extra virgin olive oil, and toss and serve immediately.