Linguine with Blue Crab Sauce

From Italian Family Dining (Rodale Books, 2005)

Serves 4

6 live blue crabs
4 tablespoons olive oil
1 large red or green bell pepper, seeded and finely chopped
3 garlic cloves, minced
Salt and hot pepper flakes
3 cups whole canned Italian tomatoes, chopped
4 tablespoons finely chopped flat-leaf parsley
1 teaspoon dried basil
3/4 pound linguine

1. Clean the crabs: Remove the top shell by forcing a heavy knife blade under the flap on the underside of the crab. Push the knife in and wedge off the shell. Discard the shell. Remove the gills and discard. Wash the crabs. You can also ask your fishmonger to clean the crabs.

2. Heat the oil in a large skillet over medium heat. Add the bell pepper, garlic, and salt and hot pepper flakes to taste. Cook until the garlic begins to take on color, about 3 minutes.

3. Add the tomatoes, 2 tablespoons of the parsley, the basil, and the crabs. Cover and boil gently for 1 hour, until the vegetables in the sauce have completely broken down. Remove the crabs. Save them to serve as a second course, or to make crab stock.

4. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until it is almost al dente. Drain and add the pasta to the sauce. Finish cooking the pasta in the sauce over moderate heat, mixing constantly, for about 4 minutes, until the pasta is al dente.

5. Serve each portion with a sprinkling of the remaining 2 tablespoons of parsley.