CRABS AND SPAGHETTI RECIPES

Name: Spaghetti With Crabs
Total time: 1 h
Yield: Serves 4
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for serving; 3 cloves garlic, peeled, smashed and minced; 1 28-ounce can peeled tomatoes, preferably San Marzano; 2 tablespoons chopped flat-leaf parsley; 1/2 teaspoon red-pepper flakes, or to taste; 4 large blue crabs; Kosher salt; 1 pound dry spaghetti; 1/2 cup fresh basil leaves; Freshly ground black pepper to taste

SPAGHETTI WITH CRABS RECIPE - NYT COOKING

Spaghetti With Crabs Recipe - NYT Cooking image

This delightful recipe is adapted from one in Frank Castronovo and Frank Falcinelli’s “The Frankies Spuntino Kitchen Companion and Cooking Manual,” written with Peter Meehan. It’s for a fantastic dish of spaghetti and crabs that was taught to them by Tony Durazzo, a Carroll Gardens raconteur and friend of the Spuntino, in which crabs are simmered in tomato sauce and then served to the side of a platter of spaghetti covered in that same sauce, now infused with the flavor of the crustaceans. You really ought to cook it right now. Then make a mess, eating it.

Provided by Sam Sifton

Total Time 1 hours

Yield Serves 4

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil, plus more for serving
3 cloves garlic, peeled, smashed and minced
1 28-ounce can peeled tomatoes, preferably San Marzano
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon red-pepper flakes, or to taste
4 large blue crabs
Kosher salt
1 pound dry spaghetti
1/2 cup fresh basil leaves
Freshly ground black pepper to taste

Steps:

Heat the oil in a large pot over medium-high heat. When it begins to shimmer, add garlic and cook for 1 minute or until it is fragrant. Add the tomatoes, crushing them by hand as you do so, as well as the parsley and red-pepper flakes. Stir and allow to come to a simmer.
Turn the heat up to high and add the crabs. When the sauce starts to boil, lower the heat to a gentle simmer and cook for 30 minutes or so. Remove the crabs to a serving bowl and cover to keep warm.
Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook until it is firm — really al dente. Drain.
Place the pasta in a large serving bowl or platter and drizzle with olive oil. Pour the crab sauce over the pasta, scatter the basil leaves over the top and season aggressively with black pepper. Serve with crabs on the side and lots of bread.

Nutrition Facts : @context http//schema.org, Calories 545, UnsaturatedFatContent 10 grams, CarbohydrateContent 87 grams, FatContent 12 grams, FiberContent 4 grams, ProteinContent 20 grams, SaturatedFatContent 2 grams, SodiumContent 438 milligrams, SugarContent 4 grams

SPAGHETTI WITH CRAB AND TOMATOES RECIPE | EPICURIOUS

Spaghetti with Crab and Tomatoes Recipe | Epicurious image

Provided by Julia Turshen

Yield Serves 6

Number Of Ingredients 8

Ingredients

1 pound good-quality crabmeat, picked over
1 pint cherry tomatoes, halved
1 lemon, zested, juiced
1 teaspoon freshly ground black pepper
1/2 cup plus 2 tablespoons chopped fresh parsley, divided
1/4 cup extra-virgin olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
1 pound spaghetti

Steps:

Combine crabmeat, tomatoes, lemon zest, lemon juice, pepper, 1/2 cup parsley, 1/4 cup oil, and 1 tsp. salt in a large bowl.
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and add to crab mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.
Transfer pasta mixture to a serving bowl or platter and top with remaining 2 Tbsp. parsley. Serve immediately.

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