In the Kitchen: Spaghetti and Crab Sauce

(WTNH)– Mark Curcio shows us how to cook Spaghetti and Crab Sauce.

He also discusses the history of the sauce from southern Italy, the feast of the seven fishes, the different types of fish that could be added to the sauce and how cooking needs to be fun.

For more recipes from Curcio go to

Crab Sauce Recipe:


Olive oil

Two garlic hearts, peeled and chopped

1 teaspoon of hot pepper flakes to taste, optional

1 teaspoon of salt

1/4 cup of parsley

One dozen blue crabs cleaned with the backs taken off. If frozen do not defrost.

Four large 28-ounce cans of crushed tomatoes

One can of water

One 12 ounce can of tomato paste

First and most important put on the Italian music. It makes the sauce bubble better.

Coat the bottom of a large stockpot with olive oil heat on medium.

That crabs garlic hot pepper flakes salt and parsley. Cook over low to medium heat until Crabs turned pink. About 15 minutes

Put the lid on the pot and let it cook on very low heat for 20 minutes.

Now add crushed tomatoes, water, and tomato paste and then simmer covered for another 20 minutes. Continue to stir periodically so the sauce won’t stick to the bottom of the pan.

Remove lid and taste flavor this is where you would make adjustments to pepper and add some red wine if you wish replace lid and simmer low for one hour and 40 minutes. After one hour and 40 minutes remove lid and simmer low for two hours. Prepare your favorite pasta I personally like angel hair.

Remove crabs from sauce place in a separate bowl and have your napkins ready. Enjoy

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