Rolled through Central Market yesterday and they had a special on Dungeness Crab Cluster, so I got two for dinner. Picked them clean and got exactly one pound of nice, tasty crab meat. I decided on my take of Fra Diavalo for dinner with a really good imported linguini that is made from old brass dies, so it is really rough and holds the sauce well.
1 Large Can of San Marzano Tomatoes, Quick Couple of Pulse in Blender
1/2 Medium Texas 1015 Sweet Onion, Fine Dice
2 TBS Finely Chopped Garlic
1 TBS Dried Red Pepper Flakes
1 TBS Dried Oregano
1 TBS Dried Basil
Salt & Pepper
Splash of Red Wine
EVOO
Picked Crab
1 TBS Clarified Butter
- Sweat the onions in EVOO with some salt over medium heat until translucent.
- Add garlic and cook until aromatic.
- Add tomatoes and other ingredients and simmer to reduce a bit.
- Season with salt to taste.
- Cook pasta according to package direction al dente.
- While pasta is cooking, melt clarified butter over medium high heat and quickly saute the crab to warm it up.
- Drain pasta well and add sauce. Top with crab. I used no cheese.