Linguine and Crabs

This dish is an Italian-American invention that most likely originated in the Mid-Atlantic region around the Chesapeake Bay. The Chesapeake Blue Crab makes a fish sauce that, in my opinion, and the opinion of many, is unparalleled for fish sauce across all cultures. My father and two uncles kept a boat on the Chesapeake, so our supply was guaranteed throughout the summer.

Blue Crab Sauce for Pasta

Use only live crabs. Pick a single crab with tongs and hold it firmly at the base of the large ”flipper” swimmeret. Lay the crab in the sink and press down firmly—Pierce between the eyes with a short, sturdy knife and twist. The crab is now unconscious, and you can pull off the shell. Clean thoroughly, removing the “dead man’s fingers” and the “mustard” or innards. Rinse thoroughly, place in a bowl, and set aside.

For the sauce, saute six garlic cloves, cut in half, in olive oil until they turn golden. Remove them and set them aside. Add eight flat anchovy fillets to the oil, and stir and mash until liquified.

Add two large (30 oz) cans of tomato sauce. Return garlic to the pot. Add a cup of water and stir. Add salt, black pepper, and red pepper flakes. Add 2 TBS dried basil and 1/4 cup chopped flat-leaf parsley. Add crabs broken in two and bring to a boil. Reduce heat and simmer for 30 minutes.

Though my mother insisted on making her fresh pasta, store-bought linguine, spaghetti, or angel hair works beautifully. For some reason that has never been explained to me, the angel hair, which is the thinnest, absorbs the most sauce.

When pasta has cooked, bring to the table in a bowl. Remove crabs from the sauce and place on the table in a bowl. Pour some sauce over the pasta to keep the pasta from sticking. Serve each guest separately, adding pasta and sauce. Many drink red wine with this meal, but cold beer is perfect. Crabs are for picking after the pasta.