Spaghetti with Dungeness crab

For this dish it is important to have the freshest possible crab. Buon appetito!

Ingredients:

• One large red onion finely chopped

• 1/3 cup olive oil

• (1) hot chili pepper, sliced or Chile pepper flakes (according to taste)

• 1/2 glass red wine

• 1 large can whole peeled tomatoes, crushed or chopped

• 2 large (2 1/2 pounds each) very fresh Dungeness crabs, preferably live. Clean and break the crab into pieces (or have the store do this for you). The crab should be all broken apart. For example the claws should be in separate pieces. Crack the pieces of crab with a crab or nut cracker.

• Salt to taste

• 1 package spaghetti or spaghettini

• fresh parsley chopped (optional)

Procedure:

In a large pot with a heavy bottom, sauté the onion and pepper or pepper flakes in olive oil until the onion is wilted. The amount of chili you use will depend on how spicy you want the pasta sauce. Italians like it spicy.

When the onion is wilted quickly add the wine then stir with a wooden spoon until the wine fully evaporates. Add the tomatoes and bring the sauce to a boil.

Add the fresh crab. Bring everything to a simmer. Add salt to taste. Cook until the crab is done and the sauce is somewhat reduced (about 20 to 30 minutes).

Remove the pieces of crab from the sauce with some tongs and set aside in a warm place. The crab can be served after the pasta as a main course with a salad or a side dish.

As the crab is cooking bring a large pot of water to a boil. Add salt to taste. Quickly drop the spaghetti into the water and bring to a boil while stirring. Cook according to package directions. Drain pasta. Toss the pasta in the pasta sauce. Sprinkle with some freshly chopped parsley and serve immediately.