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1
Pick over the crabmeat, removing any pieces of shell or cartilage, but leaving the crab in as large pieces as possible.
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2
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
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3
Heat 4 tablespoons of the olive oil in a large skillet over medium heat.
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4
Add the anchovy and stir until the anchovy dissolves, about 1 minute.
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5
Stir in the leek and cook, stirring, until wilted, about 2 minutes.
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6
Stir in the scallions and cherry peppers, and cook for 2 to 3 minutes.
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7
Ladle the marinara sauce into the skillet, bring to a boil, then lower the heat so the sauce is at a lively simmer.
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8
Stir the capellini into the boiling water.
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9
Return to a boil, stirring frequently.
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10
Cook the pasta, semi-covered, stirring occasionally, until softened, but still quite firm, 2 to 3 minutes.
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11
Stir the crabmeat into the sauce.
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12
Ladle off and reserve about 1 cup of the pasta-cooking water.
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13
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
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14
If not, drain the pasta, return it to the pot, and pour in the sauce.
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15
Bring the sauce and pasta to a boil, stirring to coat the pasta.
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16
Drizzle in the remaining 2 tablespoons olive oil.
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17
Check the seasoning, adding salt if necessary.
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18
Pour in some of the reserved pasta-cooking water, if necessary, to make a light enough sauce to coat the pasta.
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19
Serve immediately in warm bowls.
