Crab Meat Pasta

• 4 tablespoons olive oil
• 1 hot green pepper like jalapeno, with seeds, chopped
• 2 large cloves garlic, peeled and smashed
• 3 leeks, cleaned, trimmed and chopped (about 3 cups)
• 4 medium-sized blue crabs or other meaty hard crabs
• 1/2 bottle dry white wine
• 1/4 teaspoon stem saffron
• 1 pound of spaghetti, linguine or pasta of choice

1. In a large pot or saucepan, heat the olive oil over medium-high heat.
2. Add the green pepper and garlic.
3. Cook for 1 minute, stirring.
4. Add the leeks and the crabs and stir for 2 minutes.
5. Add the wine.
6. Cover and bring to a boil.
7. Simmer for 8 minutes.
8. Remove the crabs from the pot and let cool to room temperature.
9. Add saffron to the cooking liquid, stir, and reserve.
10. Remove the meat and set aside in a warm place.
11. Return any juices from the crabs to the pot.
12. Cook the pasta in a large pot of salted boiling water.
13. When al dente, drain well.
14. Toss the pasta in the pot in which the crabs were cooked.
15. Stir gently for 1 minute.
16. Distribute pasta and sauce evenly in bowls.
17. Garnish with crab meat.

olive oil, green pepper, garlic, leeks, crabs, white wine, stem saffron, linguine

Taken from cooking.nytimes.com/recipes/7397 (may not work)