2 live crabs, approximately 1–1.6 kg (2.1/2–3.1/2 lb) each in weight
3 fresh red chillies, seeded and finely chopped
3 handfuls fresh flat-leaf parsley, finely chopped
juice of 4 lemons
3 garlic cloves, peeled and ground to a paste with a little salt
250 ml (8 fl oz) olive oil
500 g (18 oz) spaghetti
Maldon salt and freshly ground black pepper
extra virgin olive oil
For six
Place each crab in a large saucepan, cover with cold water, replace the lid and slowly bring to the boil. This will take up to 30 minutes. Boil for 4 minutes, remove the crabs from the water and cool.
First remove the claws and legs. Break the bodies open carefully. Remove the brown meat from inside the shell and transfer along with any juices to a bowl. Remove the white meat from the claws and legs and add to the brown meat in the bowl. Finally pick out the whitemeat from the bodies. Mix together.
Add the chillies and most of the chopped parsley, the lemon juice and crushed garlic to the crab mixture. Stir in the olive oil. This sauce should be quite liquid.
Cook the pasta in a generous amount of boiling salted water then drain thoroughly. Stir into the crab sauce, but do not reheat. Serve sprinkled with the remaining chopped parsley and a generous amount of extra virgin olive oil.