This is a messy one to eat, but no one cares in our house as no one is watching us. You'll need to get messy with the crab claws, the tomato sauce will be all over your hands, but it is worth every single bite.
To clean the crabs, wash the crabs and pull off the hard shells on top. Discard. Cut away the grey fibrous tissue on both sides. Rinse crabs quickly under cold water.
This is a quick and easy dinner idea my family loves, hope yours does to.
1 cup olive oil
3 cloves of garlic, finely chopped
1 fresh small red chilli, seeded and finely chopped
3 x 400gm cans cherry tomatoes
1 tablespoon tomato paste
2g peperoncino dried chillies, coarsely crushed or 1½ tablespoons dried chilli flakes
Rind from 1 lemon, finely grated
1/2 cup finely chopped flat-leaf parsley
1.5kg raw blue swimmer crabs (about 300gm each), halved and cleaned
500 gm spaghetti
Heat ½ cup olive oil in a large saucepan, add garlic and chilli and stir continuously over medium heat for 5 minutes or until soft, don't allow the garlic to burn. Add cherry tomatoes, tomato paste and dried chillies and cook, stirring occasionally, for 10 minutes or until sauce thickens. Add lemon rind and half the parsley, then season to taste with sea salt and freshly ground black pepper.
Heat remaining olive oil in a large saucepan, add crabs and stir continuously over medium heat for 3 minutes or until shells change colour. Add tomato sauce and combine well. Reduce heat to low and cook for another 12 minutes or until crabs are cooked through.
Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, then drain. Return pasta to pan, add crab mixture and toss to combine, then season to taste. Transfer pasta to a large platter, scatter with remaining parsley and serve immediately.
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