Palizzi Social Club Crab Gravy with Spaghetti

Serves 6-8

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12 blue crabs, cleaned, but heads on (have fishmonger do this)

1/2 cup olive oil, divided into two 1/4 cups

2 white onions, julienned

2 chilies de arbol

5 garlic cloves, sliced

1 teaspoon anchovy paste

1 tablespoon tomato paste

½ cup white wine

1 pint clam juice

1 28-ounce can La Valle whole tomatoes (or San Marzanos), crushed, seasoned to taste with about 1 tablespoon salt, a pinch of sugar (if needed), pepper, oregano. (See note)

Large sachet of rosemary sprigs, parsley, basil, and five bay leaves tied in a bundle inside cheesecloth

1 cup fresh-picked lump crab meat, for garnish

Basil leaves, for garnish

2 pounds spaghetti

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1. In a large rondeau braising pan, heat 1/4 cup olive oil until very hot. Sear all crabs brown shell side down until bright red. Remove crabs and set aside. Drain oil.

2. Add a fresh 1/4 cup olive oil. Add onion and chilies. Cook in stages to slowly sweat each ingredient. Then add garlic, anchovy paste, and tomato paste. Simmer on low heat. Add seared crabs back to pot. Use white wine to deglaze seasoning and add to pot with clam juice. Reduce clam juice by half, then add tomatoes and herb sachet. Put a lid over ¾ of the pot and cook over low heat until sauce is sweet and full of crab flavor, about two hours. Be careful to fold crabs gently when stirring so as not to break them in the sauce.

3. Allow to cool to room temp. Remove crabs and shells. Push sauce through sieve. Pick crab meat from whole crabs and fold into the sauce. Add extra fresh-picked crab to the sauce. Serve with spaghetti, al dente, with fresh basil for garnish.

(Note: Tomato cans available in winter typically are more acidic and might need sugar adjustment).

- Chef Joey Baldino of Palizzi Social Club

Per serving (based on 8): 574 calories, 24 g protein, 82 g carbohydrates, 9 g sugar, 21 g fat, 117 mg cholesterol, 1,674 mg sodium, 4 g dietary fiber.

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