1/4 cup olive oil
2 tablespoons clam juice
1 full onion, sliced into rounds
2 large potatoes, peeled and cubed
12 carrots, thinly sliced
3 green bell peppers, sliced
1/8 teaspoon dry mustard
In a medium saucepan, mix the oil, clam juice, onion and potatoes. Fry in 2 tablespoons of oil until tender; drain.
In a small saucepan, heat 1 tablespoon of vegetable oil over medium heat; stir in the 2 tablespoons of clam juice and cook, stirring constantly, until browned, about 2 minutes. Add garlic and cook until nearly fragrant. Stir in the carrot and bell pepper and cook, stirring diligently, for a minute or so. Transfer to a large pot.
Bring a large pot of water to a boil; add pasta and toss to coat; drain. Add crab; toss with onion mixture. Stirring vigorously, pour sauce over seafood. Add black beans and stir in. Return to a boil and add beans and beans to coat; add broth and bring to a boil. Bring to a boil and then reduce heat, add cream and cook for 1 minute or so and stir.