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    You are in: Home / Recipes / Linguine Alle Molecche (Linguine With Soft Shell Crab Sauce) Recipe
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    Linguine Alle Molecche (Linguine With Soft Shell Crab Sauce)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    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.

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    Units: US | Metric


    1. 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. 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. 3
      When pasta is cooked, drain and place it in the pan with the sauce. Saute' for 1 minute, serve very hot.
    4. 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.

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    Nutritional Facts for Linguine Alle Molecche (Linguine With Soft Shell Crab Sauce)

    Serving Size: 1 (178 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 599.5
    Calories from Fat 170
    Total Fat 18.9 g
    Saturated Fat 2.7 g
    Cholesterol 16.3 mg
    Sodium 106.4 mg
    Total Carbohydrate 86.9 g
    Dietary Fiber 4.4 g
    Sugars 2.4 g
    Protein 19.2 g

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