LINGUINE ALLE MOLECCHE (LINGUINE WITH SOFT SHELL CRAB SAUCE)
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.
Provided by Timothy H.
Categories One Dish Meal
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
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