Eat 'Em and Weep

by Paulette Licitra

(continued from previous page)

All Purpose Pesce Pasta Sauce

2 gloves garlic, finely chopped

large handful fresh parsley, finely chopped

3 tablespoons oregano

4 tablespoons olive oil

1/2 teaspoon crushed red pepper

1 2 lb. and 1 14-16 ounce can crushed tomatoes

12-18 crabs, or 1 lb. medium shrimp

In a large saucepan (if cooking crabs, pot needs to be big enough to contain them) saute the garlic, parsley, oregano, and red pepper in the oil until the garlic softens and colors slightly, but before it turns brown. Pour in the tomatoes and stir. Bring to a slow boil, then simmer 10-15 minutes. Add seafood and cook until fish is done (5-10 minutes). Add salt and pepper to taste.

Meanwhile boil salted water for 1 lb. of pasta. Spaghetti or linguine is best. Remove seafood from sauce with a slotted spoon and pile into a bowl. Mix cooked pasta (al dente, please!) with sauce and serve in individual bowls, presenting the seafood as the centerpiece of the table. Serves 3-4.

(Here there are also different eating styles. My family ate the pasta first and then relished the seafood afterward, you may prefer to mix them.)