Frank's Recipes! Crab and Beer Pasta

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Crab and Beer Pasta

One package of spaghetti or linguine
One dozen live hard shell crabs
One bottle of beer (the darker the beer, the darker the color of the sauce)
Lots of chopped fresh garlic
Lots of chopped fresh parsley
Old Bay seasoning
Olive Oil

In a large, deep pot simmer some (not all) of the garlic in olive oil for a minute or two, just to release the sweetness. Place the crabs in the pot (be careful, they snap at you!) and pour over them one at a time; the beer, the rest of the garlic, old bay seasoning, and the parsley. A quick aside here: Clean the crabs under cold water before putting them in the pot. Also remove the claws from the body and gut the crabs. The advantage is that they release a bit more flavor this way. I prefer to put the crabs in whole because they look better whole on the plate. Bring to a simmer (the alcohol will cook out of the beer) and steam the crabs for 15-20 minutes. In the meantime, cook the pasta in rolling boiling water until al dente (slightly hard). When the crabs are bright red all over, remove them from the sauce and set aside. Drain the pasta and finish cooking it in the beer sauce (the pasta will soak up the hops and garlic flavor this way). Serve the pasta with the crabs sitting on top. Be sure to bring a bowl to the table for the shells. Enjoy!

Serves 3-5 hungry people.