Christmas Eve Crab Sauce

• 1 full crab shell + 4 C Water
• 1 lb crab out of shell
• 1 lb shrimp (large), cleaned and shelled
• 1/2 lb calamari, cleaned
• 1/4 C olive oil
• 1 tblsp minced garlic
• 2 medium onions, chopped finely
• 1 (15 oz) can of tomato puree
• 1 (15 oz) can of water
• 1 can tomato paste (6 oz)
• 2(6 oz) can water
• 1/2 tsp parsley
• 1/8 tsp oregano
• 2 tblsp chopped basil
• 2 bay leaves
• Salt & Pepper to Taste
• 1 lb Whole Wheat Vermicelli (follow direction for al dente cooking)
• Romano Cheese

1. 1. Wash and clean and thoroughly drain shellfish.
2. 2. Crush crabshell (only) and boil in 4 cups water for 2 hours.
3. 3. Strain crabshell and keep all liquid.
4. 4. Sautee onion and garlic in olive oil until transparent. Stir.
5. 5. Add tomato puree and tomato paste. Sautee for few minutes. Stir.
6. 6. Add 1 (15 oz can) water and 3 (6 oz) cans of water and the water left over from the crab shell. Stir.
7. 7. Add salt and pepper to taste, parsley, oregano and bay leaf. Stir.
8. 8. Bring to boil and simmer for 2 hours. Stir occasionally so it doesn't stick to bottom.
9. 9. Add crab, shrimp and calamari and simmer for 2 minutes. Add basil. Stir.
10. 10. Serve over thoroughly drained vermicelli. Make sure each dish gets a lot of shellfish on it.
11. 11. Sprinkle with Romano cheese.
12. Will Serve 8 people.

crab shell , crab, shrimp, calamari, olive oil, garlic, onions, tomato puree, water, tomato paste, water, parsley, oregano, basil, bay leaves, salt, whole wheat vermicelli, romano cheese

Taken from www.epicurious.com/recipes/member/views/christmas-eve-crab-sauce-1201513 (may not work)