Best Linguine Alle Molecche Linguine With Soft Shell Crab Sauce Recipes

Linguine Alle Molecche (Linguine With Soft Shell Crab Sauce) image

Provided by Timothy H.

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Steps:

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.

Nutrition Facts : Calories 599.5, Fat 18.9, SaturatedFat 2.7, Cholesterol 16.4, Sodium 106.4, Carbohydrate 86.9, Fiber 4.4, Sugar 2.4, Protein 19.3

Pasta with Soft Shell Crabs image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1/4 cup extra-virgin olive oil, or a little more
3 or 4 cloves garlic, slivered
1/2 teaspoon crushed red chile flakes, or to taste
4 soft-shell crabs, cleaned (at fish market, if you like)
Salt and freshly ground black pepper
1 pound long pasta, like spaghetti or linguine
1/2 cup chopped fresh parsley leaves

Steps:

In a very deep skillet or broad saucepan, warm oil, garlic, and chile flakes over low heat; do not let garlic brown. When garlic is soft, at least 5 minutes, add crabs (keep heat low to medium low; liquid in pan should barely bubble) and cover. Meanwhile, bring a large pot of water to a boil and salt it.
Let the crabs cook until they give up all their liquid and become firm, about 15 minutes. When crabs are almost done, begin cooking pasta. When crabs are done, use tongs to remove them and hold them while cutting up with scissors. Return to pan.
Drain pasta when it is barely tender, a little short of how you'd want to eat it, reserving some cooking water. Add pasta to crabs and toss together over medium heat with pan juices and black pepper, adding some cooking water and a little more oil if necessary. (The amount of each will depend on how much more cooking the pasta needs, and how much liquid the crabs exuded.) Add parsley, taste and adjust seasoning as necessary. When pasta is perfectly cooked, serve.