1 – 2 dozen live blue crabs, the more the better
2 cloves of garlic, sliced thin
1/4 c. cognac or brandy
2 c. clam broth
1 28 oz. can crushed tomatoes
1/2 c. white wine
pinch of red pepper flakes
1/4 c. cream
3 sprigs fresh oregano
s&p
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Place the crabs in a large pot with an inch of water in the bottom. Cover and bring the water to the boil and cook just until the crabs die. Take them out of the pot and let them cool enough so they're easy to handle. Set aside 4 or more crabs to use in the final presentation. Choose the prettiest, smallest ones.
With the remaining crabs use a heavy knife to pry off the top shells. Stick the knife in at the rear end, jimmy it in and twist — the top shell will pop off. Break off the legs and claws. Discard the legs. Push down on the claws with the flat side of the knife to crack them open. Now turn your attention back to the opened bodies. Slice off what's left of their faces (the eyeballs and the black gunk behind them) and discard. Locate the big segments of spongy white gills on either side, pull them off and discard. So now you should have a bunch of white crab-body disks, a small pile of cracked claws and some whole ones. At least I hope so.
Sauté the garlic in a liberal splash of olive oil in a a heavy pot. When the garlic becomes fragrant, add the crab bodies and claws and cook and stir. When everything's nice and hot, put the cognac in the microwave for 20 seconds, then CAREFULLY ignite the liquor as you pour it over the crabs in the pot. Cook and stir until the flames subside; it won't take long.
Tuck the remaining whole crabs into the mess, making sure their little claws are nicely folded in front of their faces. Add the clam broth, white wine and canned crushed tomatoes. Add the red pepper, salt and pepper and oregano. Cover and simmer over low heat for one hour. Remove from heat and let cool.
Lift out the whole crabs and set aside. Take out the claws and pick out as much meat as you can, keep the meat, discard the shells. Break up the bodies and dig out as much meat as you can. Note: your not going to get a lot of meat, so don't be discouraged. The wealth of flavor has already been transferred to the sauce. Remove the oregano sprigs from the sauce.
Pass the broken up crab bodies through a food mill to extract more particles of meat. Pass the rest of the sauce through the mill too, to remove any errant shells or bits. Add the picked out bits of meat to the milled sauce.
The sauce will be smooth and orangey-red, with the tiniest flecks of white crab meat. Return to the pot, bring to a simmer, stir in the cream and serve over a pound of hot linguini. Use the now-brilliant red whole crabs to garnish the pile of pasta. Sprinkle on the fresh chopped parsley and additional fresh oregano leaves.
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