|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Onion||1 Large, chopped|
|Garlic||3 Clove (15 gm), chopped (Large Cloves)|
|Hot pepper flakes||1⁄4 Teaspoon, crushed|
|Celery ribs||2 , chopped|
|Carrots||2 Medium, peeled and chopped|
|Dry red wine||1 Cup (16 tbs)|
|Canned crushed italian tomatoes in puree||28 Ounce (1 Can)|
|Water||1 1⁄2 Cup (24 tbs)|
|Chopped fresh oregano/1 teaspoon dried oregano||1 Tablespoon|
|Chopped fresh rosemary/1/2 teaspoon dried rosemary||1 Teaspoon|
1. In a nonreactive large, flameproof casserole, heat olive oil over medium heat. Cook onion 3 to 4 minutes, or until softened. Add garlic and hot pepper flakes and cook 30 seconds, or until fragrant. Stir in celery and carrots and cook until softened and just turning golden, 3 to 4 minutes. Add wine, tomatoes, water, oregano, and rosemary. Cook, uncovered, over medium heat until liquid is reduced by one fourth, 8 to 10 minutes.
2. Add crab and cover. Cook over medium-high heat 3 minutes. Add clams and mussels and cook until opened and crab claws are bright red, 3 to 4 minutes longer. Discard any clams or mussels that did not open. Sprinkle with parsley and basil.