For the sauce take half a kilo of pond crabs, better if small. Rinse them in fresh water, remove the legs, separate, if possible, the upper part from the lower part, so that the sauce becomes tastier, and place them in a pan or a saucepan.
Brown them whit finely chopped onion, chilli pepper and a garlic clove in olive oil.
When the crabs have become red, add mashed tomatoes and continue to cook on a low heat for fifteen or at the most twenty minutes.
Flavour with basil and pay attention not to thicken the sauce too much.
Cook the spaghetti (or other type of pasta) apart in abundant salted water. Drain the spaghetti “al dente” in a large salad bowl, sprinkling above finely chopped fresh parsley as a finishing touch.
Ingredients (4 portions):