Spaghetti with Blue Crab

Method

1. Place the live blue crabs in the freezer for 15-20 minutes to immobilise them.
2. Scrub the crabs under cold water with a brush to remove any algae or debris.
3. Bring a pot of salted water to a boil and cook the crabs for 8 minutes (adjust if they are larger or smaller: 9 minutes for larger, 6-7 for smaller). Remove and let cool slightly.
4. While the crabs boil, finely chop the parsley and the garlic (remove the inner sprout), and cut the cherry tomatoes into quarters.
5. Reserve the crab cooking water (do not discard). After boiling, place all the crab scraps (shells, legs, etc.) back into the same pot and simmer for 10-15 minutes to infuse the water. Then strain and keep the liquid.
6. Once the crabs are cool enough to handle, clean them: remove the claws, legs, and the carapace. Discard the gills and the mouth sack (which may contain sand). Carefully extract all the meat from the body and claws, including the yellowish fat (gordura). Set the meat aside.
7. In a large pan, heat olive oil over high heat. Add the chopped garlic and quartered tomatoes. Sauté quickly, seasoning with a pinch of salt and pepper.
8. Add the reserved crab meat to the pan and cook on high heat for a minute or two.
9. Instead of wine, deglaze with a ladle of the infused crab cooking water. Stir well.
10. Cook the spaghetti in the same infused water until al dente. Drain, reserving some cooking water.
11. Transfer the pasta to the pan with the sauce. Add more cooking water as needed and toss over high heat until the sauce is creamy and well combined.
12. Remove from heat. Stir in the chopped parsley and a drizzle of extra virgin olive oil. Serve immediately.