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1.
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In a large pot over medium-high heat bring the olive oil to the ripple stage and add the butter.
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When the butter melts add the garlic and cook, stirring, until fragrant (do not allow it to brown), about 2 minutes.
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Add the pepper flakes, the salt, the ground black pepper, the basil, the parsley, the crushed tomatoes and their juices.
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Stir to combine the ingredients and allow to come to a simmer.
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2.
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Increase the heat to high, add the crabs and bring to a boil.
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As the sauce comes to a boil lower the heat until you achieve a gentle simmer, stir in the tomato paste and cook the sauce and crabs for about 30 minutes.
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3.
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After the 30 minutes remove the crabs to a serving bowl and keep warm in an oven set to about 150 degrees F. 4.
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If there are large chunks of tomato still in the sauce and its not to your liking, crush them using a potato masher to achieve the consistency you prefer (from my experience, most Italians prefer their tomato sauce to be slightly chunky whereas Americans like a smoother sauce).
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Add the lump crab meat and wine stirring to distribute and allow the sauce to continue simmering for an additional 15 minutes until the crab meat is cooked through.
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5.
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Lower the heat under the sauce to low to keep it warm.
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6.
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Bring a large pot of heavily salted water to a boil over high heat.
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When the water is rapidly boiling add the spaghetti and cook it until it is al dente (tender but still firm to the bite), 10 to 12 minutes.
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Drain reserving 1 cup of the cooking water.
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7.
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Meanwhile, correct the seasoning of the sauce with salt, black pepper, and red pepper flakes to taste.
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If the sauce is too tight, loosen it using a little of the reserved spaghetti cooking liquid (not too much, Italian sauces are meant to be a little tight).
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8.
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Add the drained pasta to the sauce and toss to combine evenly and to reheat the pasta.
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9.
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For service either divide the sauced pasta among warmed service bowls, drizzle with a little extra virgin olive oil and garnish with additional chiffonade basil or, for a family style service, plate the sauced pasta on a large service platter drizzled with a little extra virgin olive oil and garnished with the additional chiffonade basil.
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Accompany this with plenty of crusty Italian or French bread and extra red pepper flakes if you like a kick.
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Note: Cheese is not typically used as an accompaniment to seafood pasta sauces.
