2 Large crabs (4½ to 6½ lb in total)
3 Fresh red chillies, seeded & finely chopped
3 Handfulls italian parsley, finely chopped
Juice of 4 lemons
3 Garlic cloves peeled & ground to a paste with a little salt.
8 Fl oz olive oil
18 oz linguini
Sea salt & black pepper
Extra virgin olive oil
If the crabs are large bring enough water to boil to cover the crabs. Boil gently for 20 mins then remove from water & leave to cool. Remove the claws and legs. Break the bodies open carefully. Remove the brown meat from inside the shells and transfer to a bowl. Remove the white meat from the claws and shell and mix with the brown.
Add the chilli and most of the chopped parsley, the lemon juice and crushed garlic to the crab mixture. Stir in the olive oil. The sauce should be quite liquid.
Cook the pasta in plenty of boiling salted water and drain well. Stir into the crab sauce but do not reheat.
Serve sprinkled with the remaining chopped parsley and a generous amount of extra virgin olive oil.