Preparation

• Bring a pot full of water to a boil with the crab, but only until it changes color.

  Drain it and let it cool.

  In another large pot, add 2 cloves of garlic, 1 onion, 2 tablespoons of extra virgin olive oil, and the small crab legs.

  Sauté over high heat, then add 14 oz of tomato pulp, and extend with plenty of water.

  Salt, but lower the heat, and start the long cooking process.

  Meanwhile, remove the claws from the crab and set them aside.

  Open it, but with the help of a teaspoon at the beginning, and a pointed knife later, remove all the meat.

  Be sure to insert the knife even into the smaller crevices… there’s plenty of meat.

  Everything that remains soft is edible… don’t be fooled by the color.

  Add the crab scraps to the cooking broth.

  Place the meat in the fridge, covered with plastic wrap, and let the liquid cook for at least 3 hours.

  If it dries up before the time, add more.

  At the end of cooking, when it has almost completely evaporated, use a strainer, preferably a Chinoix, and throw everything in.

  Press down firmly, so that a bit of meat comes out as well, not just liquid.

  In a non-stick pan, fry the chopped garlic clove, salt, the claws, and 3 tbsps of extra virgin olive oil.

  Add a pinch of chili pepper, the rest of the tomato pulp, the crab meat, and the strained liquid from your broth.

  Let it cook on low heat until the sauce has reached the right consistency.

  Cook the linguine, drain them, and toss them in the sauce for 1-2 minutes.

  Serve your Whole Wheat Linguine with Crab Meat, piping hot, sprinkled with freshly chopped parsley and a drizzle of raw oil.