Blue crab pasta

Italian

Pasta tomato sauce

Though the edible portions are small, they produce excellent dashi, making them a commonly used ingredient in Italian cuisine. It's best to use fresh crust crabs, but if you can't get it, you can also use thawing items. When mixing pasta with sauce, if the sauce doesn't seem to be entangled, add a little of the pasta cooking water to make it easier to blend in.

Cooking time: 20 minutes

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How to make it

Cut the straw crab into small pieces using kitchen shears to make it easy to cook. Split the legs with a knife so that the foot is often exposed.

Chop the garlic and soak in olive oil. Put olive oil and hawk claws in a frying pan, and when the aroma comes out on high heat, add the crust crab and fry in a wooden spoon.

Add salt and pepper, add the brandy and flambé. Add the white wine and remove the alcohol, then add tomato sauce and mix. Add water to blend in the sauce, then add parsley, salt and pepper to taste.

Boil the federini in plenty of salted water for 4 minutes and 20 seconds. Add finishing butter and Parmesan cheese to the sauce and adjust it if the flavor is not enough. Place the drained federini in a frying pan and mix with the sauce, then pour olive oil on top with parsley.