Blue Crab Pasta Recipe | Sardinian Bavette al Granchio Blu With Tomato and White Wine
Bavette with blue crab, tomato passata, white wine, garlic, parsley, and chili in a Sardinian coastal style.
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Ingredients
- 300 g Bavette
- 4 small whole Blue crabs (boiled, picked, and roughly chopped)
- 1 jar Tomato passata
- 2 cloves Garlic
- 1 glass Dry white wine
- 3 tbsp Extra virgin olive oil
- 2 tbsp Fresh parsley
- 1/4 tsp Red pepper flakes
- 1 tsp Salt
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