Ingredients

350g linguine, 4 big rock crabs, 250g small tomatoes, 1 clove garlic, 1 and 1/2 decilitre extra virgin olive oil, chopped parsley, red hot pepper, salt.

Procedure

Mash crab's carapace and claws, rinse if necessary. Frizzle garlic and red hot pepper in oil, add crabs and frizzle both sides at high heat. Add 1 stirring spoon of water and tomatoes. Cook. Boil linguine and drain slightly undercooked. Pour into the crab sauce, sautè and complete with chopped parsley.