Ingredients
Method
1.Preheat oven to moderately hot.
2.Halve tomatoes, place, cut-side up, in single layer in large baking dish. Sprinkle tomato with combined salt, pepper and 1 tablespoon of olive oil. Roast, uncovered, in moderately hot oven for about 1 hour or until tomato softens and browns lightly.
3.Meanwhile, heat 1 tablespoon of the remaining oil in a medium saucepan, cook onion and garlic, stirring, until onion softens. Add vinegar, bring to a boil. Boil, uncovered, until mixture reduces by half.
4.Add tomato and remaining oil to pan, reduce heat, simmer, uncovered, 30 minutes. Stir in basil and tarragon, cook, uncovered, about 15 minutes or until mixture thickens slightly.
5.Meanwhile, holding crab firmly, slide sharp knife under top of shell at back, lever off shell. Discard whitish gills, rinse crab body under cold water then cut into quarters. Remove two large claws from each crab, using nut cracker or meat mallet, crack both sections of large claws, reserve. Remove flesh from body and remaining claws, flake into small pieces in large bowl.
6.Cook pasta in large saucepan of boiling water, uncovered, until tender. While pasta is cooking, strain tomato mixture through sieve, pressing firmly with wooden spoon, into bowl with crab. Discard solids left in sieve.
7.Add drained pasta, spinach and rind to bowl, toss gently to combine. Divide salad among serving bowls, top with reserved crab claws.
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