Four large crab legs (or any other kind of your favorite seafood)
16 large tiger prawns
4 cloves chopped garlic
2 tbsp extra virgin olive oil
1 540 ml can diced tomatoes
1 720 ml jar strained tomatoes
1 tsp salt
1/4 tsp black pepper
1/3 cup dry white wine
1 tsp Italian seasoning
2 bay leaves
1 Tbsp balsamic vinegar
A few dashes hot sauce to taste
Directions
1. Set a pot of salted water onto the stove to boil and add the crab legs. When they reach a nice boil, add tiger prawns to the water and let the whole thing cook for about another minute until everything turns nice and pink.
2. Set aside to cool, and then begin sauce by sauteing four cloves of chopped garlic in 2 tbsp of extra virgin olive oil. Saute over medium high heat stirring constantly just until you begin to smell the garlic.
3. Add the can of good diced tomatoes, the strained tomatoes, salt, black pepper, Italian seasoning, bay leaves, hot sauce, and white wine.
4. Turn to medium low and let gently simmer for about an hour until the sauce reduces and thickens.
Meanwhile...
- Using a pair of kitchen scissors, remove the shells from your king crab, and then shell your prawns.
- Set aside.
- When the sauce is at a desired consistency, cook your pasta in boling well salted water just until al dente.
- Add your seafood to the sauce during the last five minutes of cooking.
- Spoon over fresh pasta.
- Garnish with fresh grated parmesan, toasted pine nuts, and parsley
