Chef notes
I am sometimes hesitant to write recipes using capellini, because it is so easy to overcook at home; however, it's the ideal choice here. I add a little extra liquid to the sauce, and the capellini cook in the sauce perfectly, absorbing the extra liquid and creating an elegant seafood-based pasta with lightning speed.
Swap option: You can swap out the crab for cleaned, peeled and deveined shrimp.
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, sliced
- 1/4-1/2 teaspoon peperoncino flakes
- 1 (28-ounce) can San Marzano tomatoes, crushed by hand
- kosher salt
- 1 pound capellini
- 1 bunch scallions, green part included, chopped
- 8 ounces crabmeat, picked over for shells
Preparation
1.Heat a large skillet over medium-high heat. Add the olive oil.
2.When the oil is hot, add the garlic. Once the garlic is sizzling, add the pepperoncino. Add the tomatoes and 2 cups water.
3.Simmer just until the sauce begins to come together, about 5 minutes. Season with 1 teaspoon salt.
4.Add the capellini, spreading it out and gently submerging it in the sauce. Cook and turn the capellini often until the pasta is al dente, 4 to 6 minutes (take care not to overcook; the pasta should still be quite chewy and will continue to cook of the heat).
5.Mix in the scallions and crab, and simmer to heat through, stirring the capellini constantly. Finish with a drizzle of olive oil, toss and serve immediately.
