6 Servings
Recipe By: Sfoglini
Crab Fra Diavolo with Calabrian Chili Lumache by Sfoglini Pasta
Ingredients
- 1 pound lump crab meat
- 3 tablespoons extra virgin olive oil
- ½ large yellow onion, thinly sliced
- 6 cloves of garlic, finely minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red chili flakes
- 1/2 cup white wine
- 1 28-ounce can crushed tomatoes
- 1/4 cup clam juice
- 1 teaspoon kosher salt
- 1 pound Sfoglini Calabrian Chili Lumache
- Fresh parsley, chopped, to serve
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Directions
- Pick through the crab meat for any bits of shell and set aside.
- Place a medium dutch oven over medium low heat and drizzle in the olive oil. Add in the onions and saute without browning for 5-7 minutes until soft and translucent. Stir in the garlic and cook another 1-2 minutes until soft and fragrant. Sprinkle in the oregano and chili flakes and stir again. Saute about 2 minutes to bloom the spices.
- Pour in the white wine and bring up to a simmer. Reduce the wine by half, then pour in the crushed tomatoes. Stir well to combine, then add in the clam juice and salt. Stir, then bring up to a low simmer. Cook for about 5 minutes, to let the flavors start to infuse, then gently fold in the crab. Let the sauce simmer while you cook the pasta.
- Bring a pot of generously salted water to a boil. Cook the pasta to al dente, according to package instructions. Reserve 1 tablespoon of pasta water before straining.
- Add the pasta and reserved water into the fra diavolo sauce and stir to coat. Cook for another 2 minutes to let the sauce bind to the pasta, then serve with a sprinkling of chopped parsley.
- We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini
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