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