Spaghetti alla Chitarra with Pink Crab

Method

1. Bring a large pot of water to a boil, add salt and the whole crabs. Cook for 5–6 minutes until the crabs turn red and the internal parts begin to thicken.
2. While the crabs cook, slice a clove of garlic in half, remove the skin and the central germ (which makes it less pungent), then finely chop it.
3. Finely chop the parsley leaves and cut 4–5 cherry tomatoes into quarters.
4. In a high-sided pan, add a drizzle of extra virgin olive oil, the chopped garlic, and chili pepper to taste. Sauté gently without browning the garlic.
5. After 5–6 minutes, remove the crabs from the water and let them cool until handleable.
6. Clean the crabs: detach the claws and legs, set aside. Remove the carapace (top shell) by cutting along the edge and lifting it off. Discard the gills (the feathery lamellae) and the tail flap.
7. Extract all the meat from the body – the brown fatty part (called 'bordura') and the white meat from the leg joints. Reserve everything. Crack the claws with a nutcracker and extract the meat, keeping the whole claw meat for garnish.
8. If using a pot with a steamer basket, place all the crab scraps (shells, legs, carapace) in the bottom of the pot and fill with water to create a flavored broth. Bring to a boil and then cook the spaghetti alla chitarra in this broth.
9. Add the reserved crab claws and all the crab meat (including the fatty 'bordura') to the pan with the garlic oil. Turn the heat to high and deglaze with a splash of white wine.
10. Once the wine has evaporated (about 30 seconds), add the quartered cherry tomatoes, a pinch of salt, and some freshly ground black pepper. Cook for 1–2 minutes, stirring gently.
11. When the spaghetti are al dente, transfer them directly into the sauce pan (reserving some pasta cooking water). Remove the whole claws (to avoid breaking them) and toss the pasta with the sauce over high heat for about 15 seconds. If the sauce is too dry, add a little of the reserved pasta water.
12. Plate the pasta, garnish with the reserved whole claws, a sprinkle of fresh parsley, and a drizzle of high-quality extra virgin olive oil. Serve immediately.