Recipe of the Month

Shell Pasta with Vegetable Sauce
Conchiglie Con Sugo di Verdure

320 grams of Shell Pasta
2 teaspoons of sugar
150 grams of peas
1 plum tomato
4 tablespoons of fresh vegetables
40 grams grated Italian bread crumbs
12 leaves of fresh mint (cut up)
Extra virgin olive oil
Salt & pepper (to taste)

Cut all vegetables to bite size pieces, bring to boil for 3 minutes. Toast the bread crumbs with 1 teaspoon of olive oil. Sautee all vegetables in olive oil for 2 to 3 minutes. Boil pasta in salted water for 5 – 6 minutes. After pasta has cooked, drain water and mix together with vegetables. Top with toasted bread crumbs.

For 4 to 5 servings Crab: Salt 2 lemons, quartered 1 orange or tangerine, quartered 1 leek, washed well and thinly sliced 4 Tbsps. fennel fronds 4 Tbsps. fresh parsley 1 2 1/2-lb. live Dungeness crab 1. Bring 6 qts. salted water to a boil; add citrus, leek, fennel, and parsley; reduce heat to medium-high; simmer 20 minutes. 2. Rinse crab in cold water; add to pot; cook about 15 minutes (6 minutes per lb.); remove from liquid using a spider; place on a platter; loosely cover; reserve in refrigerator; discard cooking liquid. 3 Once crab has chilled, remove from refrigerator; flip up apron; brake it off at the back of the shell with thumb; remove hard outer shell; pull away gills; discard apron, shell, and gills; rinse crab under cool water; turn upside down, gripping each side; place thumbs near mid line on the back; break crab in half (it should crack easily and cleanly along its center line); break open each section with kitchen shears; remove meat from body and claws; discard shell and claws; pick over meat for any shell fragments; place meat in airtight container; cover; reserve in refrigerator.