When it's so hot out it's making you crabby, let this recipe come to your rescue. This pasta works equally well with lump or king crabmeat.


Credit: Photography by Kate Mathis

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4 to 6




Instructions Checklist
  • Preheat the oven to 400°. In a medium bowl, mix the oil and garlic. Add the breadcrumbs. Toss until the oil is absorbed. Spread out on a baking sheet; season with salt and crushed red pepper. Bake, stirring once or twice, until toasted, 15 to 18 minutes. Transfer to a bowl and let cool a bit. Mix in the parsley and lemon zest.

  • Meanwhile, bring a large pot of water to a boil for the pasta.

  • In a large skillet, melt the butter over medium-high heat. When it foams, add the crab and bay leaf; season with salt and pepper. Toss until heated through, 3 to 4 minutes. Add the sherry. Cook until evaporated, about 2 minutes. Add the lemon juice. Transfer to a plate; tent with foil to keep warm.

  • In the same skillet, heat the oil, three turns of the pan, over medium-high. Add the celery, shallot, garlic, and thyme; season. Cook, swirling the pan often, until the vegetables soften, 2 to 3 minutes. Stir in the chili paste. Add the tomatoes, stock, and basil. Cook the sauce, stirring occasionally, until the tomatoes slump, 8 to 10 minutes.

  • Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Add 1/2 cup of the cooking water to the sauce, then drain the pasta. Toss the pasta and crab into the sauce; season. Serve topped with the breadcrumbs and Parm, if using.