Italian Blue Crab Sauce

• 100 ounces crushed tomatoes (We only use San Marzano Valley tomatoes!)
• 1 (6 ounce) can tomato paste (we use roasted garlic flavor)
• 10 -15 garlic cloves (yes! really! probably more!)
• 1 tablespoon crushed red pepper flakes (again, we probably use a lot more!)
• 1/2 cup extra virgin olive oil
• 4 tablespoons flat-leaf Italian parsley, minced (I usually toss in a handful)
• 4 tablespoons fresh basil, minced
• salt
• pepper
• 8 blue crabs (we use only Maryland Blue Crab)
• 1 lb spaghetti

1. Using a large stockpot, cover the bottom of the pot with the EVOO.
2. Once heated, saute the garlic, crushed red pepper, parsley and basil.
3. Add in crushed tomatoes and tomato paste and simmer for 30 minutes.
4. Add in the crab and simmer with the lid partially covered for several hours.
5. Remove from heat and cool. Put back in refrigerator and allow to sit overnight.
6. 1 hour before serving, take out and simmer again on the stove.
7. Remove crabs to allow to cool. Serve sauce over spaghetti.
8. Once the pasta course is complete, serve the whole crabs and pick out the meat. UNBELIEVABLE!

tomatoes, tomato paste, garlic, red pepper, extra virgin olive oil, flatleaf italian parsley, fresh basil, salt, pepper, crabs

Taken from www.food.com/recipe/italian-blue-crab-sauce-405760 (may not work)