Capt'n Bobino's Fisherman-style Crab
Notes: Pete Huckins uses live crabs in this dish, cutting each in half lengthwise, then between the legs, into pieces that include part of the body. Then he cleans the pieces and cracks them slightly with a mallet or hammer. We start with cooked crabs, but for the freshest possible flavor, ask your seafood merchant to cut, clean, and crack the live crabs as Huckins does; add them after sautéing the garlic in step 3 and stir often for about 10 minutes before adding the fish. Huckins also mixes the pasta into the pan once the crab and fish are cooked, serving the dish straight from there. Follow suit for a lively party, letting everyone dip into the common pot.