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Vernaccia di San Gimignano Vigna Santa Margherita docg

Spaghetti with crabs

Rinse the crabs and boil them in boiling salted water for 30'. Drain them, open them with a small knife and extract all the pulp from the body and claws,

leaving a whole crab for each diner.
In a pan, brown a chopped garlic and parsley in oil; when it begins to turn colour add the crab meat and peeled tomatoes, finely chopped and without seeds. Cook for 15 ', adding a little water from pot where the crabs were cooked only if the sauce gets too dry.
Boil the pasta halfway through cooking, drain it and finish cooking it in the pan with the sauce, adding a little hot water if necessary. Serve very hot with a sprinkling of black pepper and a drizzle of raw oil.

(for 4 people): 350 g of spaghetti or bavette, 1 kg of crabs, 300 g of ripe or peeled tomatoes, 1 clove of garlic, parsley, Panizzi organic extra virgin olive oil, salt and pepper.