Crabs and Linguini
1/2 C Extra Virgin Olive Oil
1 whole bulb garlic, chopped fine
1 large onion, diced
1 bottles clam juice
1 28 oz can whole tomatoes
2 28 oz cans crushed tomatoes
2 28 oz cans tomato puree
1 small can tomato paste
1 C water
1 dozen cooked, cleaned Maryland hard-shell crabs
1 bunch fresh basil
1 T. dried basil
2 bay leaves
Salt and Pepper to taste
Sauté garlic and onion in EVO until onions are translucent in large heavy bottomed stock pot. Add tomato paste and cook for 2 minutes. Add crab, clam juice, bay leaves, all cans of tomato and 1 cup water. Cook on medium for 8 - 10 minutes. Then cook on low uncovered for 1 - 1/2 hours. Stir frequently. Serve over cooked linguini.
