Crab Fra Diavolo Angel Hair Pasta Recipe

Crab Fra Diavolo angel hair pasta is a simple and easy pasta dish that cooks up quick enough for a weeknight meal but luxurious enough for a special meal.

This is a recipe from my husband’s grandmother and is served for the Feast of Seven Fishes and other special occasions.  I’ve worked it into our go-to dinner menus because it’s so good and so easy to make.


Blue Crab Fra Diavolo Angel Hair Pasta

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 419kcal
Author: Kelly DiMascio
Blue Crab Fra Diavolo Angel Hair Pasta is a simple and easy pasta dish that cooks up quick enough for a weeknight meal but luxurious enough for a special meal.
Print Recipe


  • 1/4 C olive oil
  • 4 cloves garlic - finely minced
  • 1 T crushed red pepper flakes or more to taste
  • 1 T dried basil
  • 1 t dried oregano
  • 6 oz tomato paste - 1 can
  • 1/4 C of red wine
  • 28 oz pureed San Marzano tomatoes - 1 28-oz can
  • kosher salt
  • freshly ground black pepper
  • 3/4 lbs angel hair pasta
  • 3/4 lbs crabmeat - picked over for bits of shell and rinsed with lemon juice (Dungeness, blue crab, and jumbo lump crab all work well)
  • 1/4 C chopped flat-leaf Italian parsley
  • 1/4 C chopped fresh chives
  • 1/4 C chopped fresh basil


  • Heat the olive oil in a dutch oven over medium heat.
  • Add the wine, garlic, red pepper flakes, basil, and oregano and cook until the garlic is a cooked, about 2 minutes.
  • Stir in the tomato paste and cook for an additional 5 minutes.
  • Add the tomatoes and season with salt and black pepper, to taste.
  • Reduce the heat to low and cook the sauce for 20 minutes.
  • While the sauce simmers, bring a large pot of water to a boil.
  • Add the pasta and cook until al dente according to package directions.
  • Once the pasta is on to cook, carefully add the crab and cook until just heated through.
  • Remove from heat.
  • Drain pasta and place in individual bowls then ladle sauce over pasta.
  • Sprinkle the fresh herbs over the pasta
  • Season with salt and black pepper.


Serve with crusty Italian bread or garlic bread, a simple salad and a glass of Chianti.  Sit back and enjoy!
This reheats well just make sure to go low and slow, so the crab doesn't get tough.


Calories: 419kcal | Carbohydrates: 59g | Protein: 21g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 899mg | Potassium: 973mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1180IU | Vitamin C: 23.2mg | Calcium: 113mg | Iron: 4.4mg
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1 Comment

  1. Mark
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    OMG, I love this. My grandmother used to cook this when we would go crabbing in Wildwood, NJ.


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