Prep 15 mins
Cook 10 mins
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.
- 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
- 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.
- 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.
- When pasta is cooked, drain and place it in the pan with the sauce. Saute' for 1 minute, serve very hot.
- 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.