A dish from Puglia seafood cuisine.
A special sauce, made with “pelose”, large crabs with a carapace covered with silky hair.
Ingredients for 4 persons
8 medium crabs
1/2 liter of tomato puree
4 big juicy red tomatoes
1/2 glass of white wine
3 cloves of garlic
1 bunch parsley
extra virgin olive oil
Time: 1 hour and 30 minutes
In a saucepan, sauté the crushed garlic cloves.
Add 6 whole crabs and the other 2 cut into four parts (the latter will release a special flavor and scent). Cook for a few minutes, until they change color, from black to red.
Add the wine and let it evaporate.
Then pour the tomato puree, along with the other tomatoes cut into wedges. Simmer with a little chilli, pepper and salt.
The sauce will be ready when it has changed color from bright red to lobster red and it will be nice and thick. It will take about an hour.
Cook the spaghetti and drain them al dente, mix them with the sauce in a bowl, together with plenty of chopped parsley and a sprinkling of black pepper.