Italian Blue Crab Sauce

This is our Xmas Eve dinner every year. Also, my all time favorite pasta dish! This tradition started because Catholics did not eat meat on Christmas Eve and they sought out seafood based pasta dishes to serve instead. All ingredients are approximations since we never really measure anything. Alter to suit your family's tastes! THIS RECIPE SHOULD BE MADE ONE DAY AHEAD TO ALLOW THE CRAB FLAVORING TO PERMEATE THE MARINARA!

• Ready In: 3 hrs 20 mins
• Serves: 8
• Yields: 8

Ingredients

• 100  ounces crushed tomatoes (We only use San Marzano Valley tomatoes!)
• 1 (6 ounce) can tomato paste (we use roasted garlic flavor)
• 10 -15  garlic cloves (yes! really! probably more!)
• 1  tablespoon crushed red pepper flakes (again, we probably use a lot more!)
• 1⁄2 cup extra virgin olive oil
• 4  tablespoons flat-leaf Italian parsley, minced (I usually toss in a handful)
• 4  tablespoons fresh basil, minced
•  salt
•  pepper
• 8  blue crabs (we use only Maryland Blue Crab)
• 1  lb spaghetti

Directions

1. Using a large stockpot, cover the bottom of the pot with the EVOO.
2. Once heated, saute the garlic, crushed red pepper, parsley and basil.
3. Add in crushed tomatoes and tomato paste and simmer for 30 minutes.
4. Add in the crab and simmer with the lid partially covered for several hours.
5. Remove from heat and cool. Put back in refrigerator and allow to sit overnight.
6. 1 hour before serving, take out and simmer again on the stove.
7. Remove crabs to allow to cool. Serve sauce over spaghetti.
8. Once the pasta course is complete, serve the whole crabs and pick out the meat. UNBELIEVABLE!