Ingredients for 4 people:
A large spider crab
1 onion
1 celery stick
1 carrot
750 g of tomato puree
1 chili pepper
Garlic and parsley
Olive oil


Clean the spider crab in salted water, cut the claws, remove the shell and divide into 4 pieces. Chop the onion, celery and carrot, then sauté in olive oil. When the vegetables are browned, add the chopped chili pepper, garlic and parsley. Pour in the tomato puree and a pinch of salt, then cook the sauce for about 1 hour over a low fire; add water if needed. Cook the spaghetti al dente and mix in the sauce.