Little Nonna's Crab Gravy

Makes 8 servings

EndTextStartText

1/2 cup extra-virgin olive oil

1 large onion, diced

1 tablespoon salt

1 teaspoon pepper

3 tablespoons minced garlic

2 tablespoons tomato paste

1 cup dry white wine

3 cups clam juice

1 teaspoon chili flakes

1 tablespoon fennel seed

1 28-ounce can San Marzano tomatoes

Juice and zest of

2 lemons

18 blue-claw crabs

2 pounds spaghetti, cooked according to package directions

EndTextStartText

1. In a large pot set over medium heat, combine the olive oil, onion, salt, and pepper. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the garlic and tomato paste, and continue cooking until the garlic is fragrant and the tomato paste has darkened, about 3 minutes more. Add the white wine and clam juice, and bring to a simmer, using a wooden spoon to scrape any browned bits up off the bottom of the pot. Add the tomatoes, chili flakes, and fennel seed. Bring to a simmer, and cook, covered, for three hours, stirring frequently.

2. Puree the sauce in a blender, and then add the lemon juice and zest.

3. Bring to a boil, add the crabs, and cook for exactly 12 minutes.

4. Serve immediately with the freshly cooked spaghetti.

Per serving

:

551 calories; 17 grams protein; 81 grams carbohydrates; 7 grams sugar; 17 grams fat; 92 milligrams cholesterol; 1,331 milligrams sodium; 3 grams dietary fiber.