Tagliolini with Crab Ragu Recipe | Food Network

Ingredients

• 4 ounces olive oil
• 2 tablespoons chopped garlic
• 3 pounds Blue Crabs, cleaned and split
• Pinch dried oregano
• Red pepper flakes, to taste
• Salt and pepper
• 12 ounces crab stock or fish stock
• 2 quarts canned plum tomatoes, chopped with juice
• 4 ounces chopped fresh basil leaves
• 5 ounces frozen peas
• 1 pound tagliolini pasta
• 2 tablespoons butter, optional
• 6 ounces lump crabmeat