Linguine Alle Molecche (Linguine With Soft Shell Crab Sauce)

Name: Linguine Alle Molecche (Linguine With Soft Shell Crab Sauce)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Tim_John

"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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Ready In:: 25mins
Ingredients:: 8
Serves:: 4

ingredients

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

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