Blue Crab & Spaghettini Pasta
by
Rocco DiSpirito
This once-a-year Christmas Eve pasta is built for patience and payoff. Whole blue crabs are sautéed until blushed, then slow-simmered into a silky, deeply aromatic sauce that captures pure ocean sweetness. It’s a family tradition — not a shortcut dish — and that’s the point.
Prep Time:
30 minutes
Cook Time
2 Hours
Serves:
10 Servings
Level:
Advanced
Crabs & Base
12–14 whole blue crabs, cleaned and cut into 1-inch
pieces
½ cup extra-virgin olive oil
10–12 cloves garlic, sliced
1½ cups diced celery
2 large yellow onions, diced
2 large leeks, cleaned and sliced
4–5 fresh chilies (Fresno or Calabrian), sliced
1½ cups dry white wine
½ cup dry vermouth
2 cans (28 oz each) peeled whole tomatoes, crushed or
milled
3–4 cups water, as needed
2 bay leaves
Salt & black pepper
To Serve
2½ lbs spaghettini, thin linguine, or angel hair
Extra-virgin olive oil
Chopped parsley
Chili flakes or lemon zest (optional)
Ingredients
Step 1:
Heat olive oil in a large pot. Add crab pieces and sauté until shells turn bright red. Season lightly and remove.
Step 2:
Add garlic, celery, onions, and leeks. Cook until softened. Add chilies.
Step 3:
Return crab to pot. Deglaze with white wine and vermouth, scraping browned bits.
Step 4:
Add tomatoes, water, bay leaves, salt, and pepper.
Step 5:
Simmer gently for 1½–2 hours.
Step 6:
Remove bay leaves and shells. Pass sauce through a food mill until silky.
Step 7:
Cook pasta just until al dente
Instructions
Toss Directly with Sauce
Finish with olive oil, parsley, and optional chili flakes or lemon zest.