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Homemade Spaghetti with Crab Sauce

The delicate, sweet, pale-pink speckled, peekytoe crab meat offers its rich flavor to this spaghetti sauce

Homemade Spaghetti with Crab Sauce
Homemade Spaghetti with Crab Sauce
Print Recipe

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes


Pasta Dough

  • 2 cups all-purpose flour
  • 2 egg yolks
  • 1 tablespoon salt

Crab Sauce

  • 1 quart canned plum tomato
  • 2 cups shellfish stock
  • 2 tablespoons garlic; sliced
  • ½ cup onion; minced
  • 1 tablespoon crushed red pepper
  • 2 teaspoons fennel seed
  • Salt; to taste
  • White pepper-ground; to taste
  • 6 basil leaves; torn
  • 2 tablespoons extra virgin olive oil
  • 8 ounces peekytoe or jump lump crab


In an electric mixer mix the flour and salt. Slowly add the yolks. Mix until blended. Cover dough with plastic wrap and rest 20 minutes. Using a pasta extruder, follow the machine’s directions to form spaghetti. Dry spaghetti is a fine substitution.

In a sauce pot, heat the extra virgin olive oil; add the garlic, onion, crushed red pepper, fennel seed. Cook until soft. Add the plum tomato and the shellfish stock. Season with salt and pepper. Remove the sauce from the heat, puree using a stick blender or food mill. Check seasoning and add the crab meat and torn basil.

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