The year was 1921, the place Ellis Island. My maternal grandmother, single, arrives into port from Napoli on the ship Patria to be with her sister...
Linguine with Blue Crabs Sauce... a seafood sauce with a very sweet flavor.
3 tablespoons extra virgin olive oil, 4 cloves garlic, chopped, pinch of peperoncino, 1 dozen blue crabs, with top shell removed and washed, 1 cup chablis wine, 1 tablespoon chopped fresh parsley, 42 ounces chopped tomatoes, salt, as desired, 1 pound linguine
in a large saute pan, add the extra virgin olive oil, the garlic and the peperoncino.
Once the garlic turns light golden, add the crabs and them saute for 4 minutes on each side.
Add the wine and let it evaporate for 3 minutes.
Add the chopped tomatoes and the parsley. Add salt as desired.
Let the crabs cook in the sauce at medium flame for about 15 mintes. Form time to tme turn the crabs in the sauce so that they cook evenly.
Meantime cook the linguine in salted water to Al Dente.
Remove the crabs from the saute pan, add the linguine to the saue and toss for 2 minutes.
Serve with the crabs.