2 twenty eight oz. cans of whole tomatoes
1/4 cup extra virgin olive oil
3 cloves of garlic, sliced
1/4 tsp. res crushed pepper seeds
salt & pepper to taste
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh basil chopped
1 pound dried linguine or spaghetti
Rinse the crabs to remove any dirt or sand. If live, keep them in water until ready to use.
Empty the tomatoes in a large bowl and with your hand crush the tomatoes. If you want a smoother sauce, put the tomatoes in a blender & puree. You can also use crushed tomatoes. My mother used whole because she liked to make the sauce chunky. Once the tomatoes are crushed, set aside.
Put the oil in a large pot with the garlic. Brown the garlic, until it gets nice & caramelized. Add the red seed pepper just for a minute (be careful it doesn’t burn) then put the tomatoes with their juices in the hot oil. BE CAREFUL OF THE SPLASH.
Let the sauce simmer for about 5 minutes, then add the crabs right into the hot tomatoes. Cook the sauce for another 25-30 minutes until the crabs are nice & red & the flavors meld together. Be careful not to leave the crabs in the sauce too long, because they their meat will get mushy.
After 30 minutes, remove the crabs & put them in a serving bowl, cover to keep warm. Put the parsley & basil in the sauce & check for salt & pepper. If you want it spicy add more red seed pepper.
About 10 minutes before the sauce is done, cook the pasta according to the package. Drain & toss with the sauce. Serve with crabs on the side.
I like to toss the pasta with about half the sauce & put more on right before serving.