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| A full load of Dungeness Crab, only the males, six inches or more. Babies and females thrown back to the waters off Sucia Island in the San Juans. Lunch and Dinner look promising! |
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| Fresh caught and cooked within the hour. We sit down to a lovely lunch with condiments, warm buttery baguette and a big mixed green salad. and don't forget a lovely crisp and cold white wine to wash it all down. |
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| Leftovers get picked and chilled for a bountiful dinner. One for the pot and a nibble or two for the chef. I love cracking crab! Crack Cook and Smile! |
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| Mis en place of fresh basil, ripe heirloom tomatoes, sweet bell peppers and garlic with lashings of great olive oil. A quick saute and within minutes dinner fit for a King A grand crab and pasta feast. It doesn't get any better! |
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| Pasta! Pasta! Pasta! Crab! Crab! Crab! Delicious and rich with flavor! |
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| Voila'! |
CRAB SPAGHETTI
1-2 lb. crabmeat (Dungeness, Alaskan King or Maryland)
½ -1 lb. thin spaghetti
1 c. extra virgin olive oil
6 baby sweet bell peppers, sliced thin
Heavy pinch crushed red chili flakes if desired
3 c. chopped ripe tomatoes
Big handful chopped basil and Italian parsley
2 shallots chopped
½ c. sliced garlic
Kosher salt and cracked black pepper
Cook pasta in well salted water to al dente. While pasta is cooking heat in a large skillet and add in the cup of extra virgin olive oil. Over medium heat sauté the chilies, bell peppers, shallots and garlic until soft. Add the tomatoes and continue to cook for 2-3 minutes. Add the crab. When the crab is warmed through add the hot pasta and a ¼ cup of the pasta water. Mix together. Toss in the basil and parsley. Taste and season with salt and pepper. If you like more heat season with the crushed red chilies.
Enjoy!
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