Spaghetti with Crab

Method

1. Bring a pot of salted water to a boil. Add the whole crabs and cook for about 5 minutes to firm the meat. Remove and let cool slightly.
2. Separate the crab meat from the shells. Reserve the shells and any liquid inside. Crack the claws and legs to extract the meat. Set the meat aside, keeping the shells for broth.
3. In a large skillet, heat extra virgin olive oil over medium heat. Add the halved garlic cloves and chili pepper; cook until fragrant, about 30 seconds.
4. Add the tomato pieces and cook for a minute. Add the crab meat and any reserved crab liquid (fat and juices). Stir well.
5. Pour in the white wine and let it evaporate for 30-40 seconds. Season with salt and white pepper.
6. Meanwhile, cook the spaghetti in the reserved crab-shell broth (or plain salted water) until al dente.
7. Drain the spaghetti, reserving some cooking water. Transfer the spaghetti to the skillet with the crab sauce. Toss well, adding a splash of the cooking water if needed to loosen.
8. Plate the spaghetti, garnish with fresh chopped parsley and a drizzle of extra virgin olive oil. Serve immediately.