Spaghetti with Crab Sauce

Name: Spaghetti with Crab Sauce
Yield: serves 6
Ingredients: 2 teaspoons kosher salt, plus more for pasta pot; 1 pound spaghetti; 1/2 cup extra-virgin olive oil; 8 garlic cloves, sliced; Two 28-ounce cans Italian plum tomatoes, preferably San Marzano, crushed by hand; 1 teaspoon dried oregano; 3 pounds snow-crab legs, broken into pieces, ends snipped off the legs to let in flavor; 3 tablespoons chopped fresh Italian parsley

December 14, 2011

This dish is especially good when made with live blue-claw crabs, but sometimes they are difficult to find. The snow crab—or its more expensive cousin, the Alaskan king crab—will yield a most delicious sauce as well. In immigrant Italian American fishing communities, such as those in Delaware and Rhode Island, this dish was made by the fishermen’s wives from the unsellable catch.

Recipe notes

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