Coat the bottom of a large stock pot with olive oil & turn heat to medium-low. Once warm, add garlic, red pepper flakes, salt, parsley and blue crabs and stir gently. Cook until the crabs turn pink.
Turn the heat to low, put a lid on your pot and let it cook for 20 minutes.
Add crushed tomato, water, and tomato paste. Stir. Cover again, and let simmer for 20 minutes.
Add the shrimp, stir, then cover again and let simmer for 1 hour & 40 minutes. Stir occasionally & make sure it stays at a low simmer.
Remove the lid, and let it simmer uncovered for 1-2 hours, until the sauce has thickened. If the sauce gets far too thick, add in a little water one tablespoon at a time and stir it in.
*Optional step, for extra flavor: Let it cool completely & store in the refrigerator for 1-2 days; reheat on the stove when ready to eat. You can skip this step if time is not on your side.
Prepare thin spaghetti according to package directions. While spaghetti cooks, remove crabs from sauce and place in a separate serving bowl. Pour sauce directly over pasta and serve everything family style.
