Crab Fra Diavolo with Calabrian Chili Lumache by Sfoglini Pasta

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.
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