Linguine Alle Molecche (Linguine With Soft Shell Crab Sauce)

Timothy J Higgins Eva's Note:

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.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 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.