Linguine Alle Molecche (Linguine With Soft Shell Crab Sauce) |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is served in a restaurant in Washington D. C. named Galileo. Robert Donna one of America's most famous Chef's, has several outstanding eateries in the city of Washington D.C. Ingredients:
1 lb linguine |
5 tablespoons olive oil |
2 garlic cloves |
4 soft shelled crabs |
5 leaves basil |
1 tablespoon parsley |
1 pinch red pepper |
1 ounce tomato sauce |
Directions:
1. Bring a large pot of boiling water with salt added, about 1/2 teaspoon salt, add Linguine. Remove when cooked to desired texture. Using medium heat add olive oil in a large sauce pan, smash the garlic and add to the pan. Cook until golden brown and remove, set aside.
2. Clean crab and cut into 6 pieces. Add to the pan and saute' for 1 minute. Add the basil,parsley,hot pepper flakes, and tomato sauce, and cook for 4 minutes. Remove pan from heat.
3. When pasta is cooked, drain and place it in the pan with the sauce. Saute' for 1 minute, serve very hot.
4. If you wish, use 1 glass of dry white wine before adding the herbs, reduce it completely, then add the rest of the ingredients. Then eliminate the tomato sauce.
|
|