Pasta with Crabs

• One dozen hard shell crabs, live (Place in paper bag and put in freezer for 1/2 hr to "stun")
• 4 cloves garlic
• 1 large onion, chopped
• 1 1/2 quarts tomatoes, chopped & strained (6 cups) - can use Pomi brand or crushed, canned Italian style
• 1/4 cup chopped fresh parsley
• olive oil
• crushed dried red peppers

Chop & crush garlic & onion while crabs are stunning in fridge. Set aside.

When crabs are sufficiently sedated, remove from freezer and clean bodies. Break in half, and toss into large flat saute pan. Add garlic, oil & onion, saute gently for 20 minutes until highly fragrant. Add tomato and parsley. Simmer slowly for additional 15". Serve at once over freshly cooked linguine or spagetti. Have crushed peppers & grated cheese on hand.

NOTE: Not a dish to serve when you must eat neat..have lots of paper towels/napkins ready!
Recipe by Caroline Catrambone
Shared by Diane Zutant