Linguine with Crab Sauce
Serves 4 6 cleaned soup crabs 4 tablespoons olive oil 1 large red or green bell pepper,seeded and finely chopped 3 garlic cloves, minced salt and hot pepper flakes 3 cups whole canned Italian tomatoes, chopped 4 tablespoons finely chopped flat leaf parsley 1 teaspoon dried basil 3/4 pound linguine	Heat the oil in a large skillet over medium heat. Add the bell pepper, garlic and salt and hot pepper flakes to taste. Cook until the garlic begins to take on color, about 3 minutes. Add the tomatoes, 2 tablespoons of the parsley, basil and crabs. Cover and boil gently for 1 hour, until the vegetables in the sauce have broken down. Remove the crabs. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until it is almost al dente. Drain and add the pasta to the sauce. Finish cooking the pasta in the sauce over moderate heat, mixing constantly, for about 4 minutes, until pasta is al dente.
Frank's Seafood • 7901 Oceano Avenue • Jessup, Maryland 20794 • (800) 287-5960

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