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1
Bring a large pot of salted water to boil for pasta.
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2
Slip the spaghetti into the boiling water, and cook until al dente.
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3
Heat 4 tablespoons of the oil in a large Dutch oven over medium heat.
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4
When the oil is hot, add half of the sliced garlic.
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5
Once the garlic sizzles, add the tomatoes.
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6
Slosh out the can with 1 cup pasta water, and add that as well.
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7
Bring to a simmer, add the salt and oregano, and simmer until slightly thickened, about 10 minutes.
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8
Meanwhile, heat the remaining 4 tablespoons olive oil in a large skillet over medium-high heat.
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9
When the oil is hot, add the remaining sliced garlic.
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10
Once the garlic sizzles, add as many crab-leg pieces as will fit in the pan in one layer (you will need to do this in batches).
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11
Saute crab legs, turning, until they turn from blue to bright red, about 3 minutes per batch.
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12
Remove to a plate, and repeat with remaining crab legs.
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13
Once all of the crab is sauteed, and after the sauce has cooked 10 minutes, add the crab legs to the sauce.
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14
Simmer until the crab is cooked through and the sauce is flavorful, another 10 minutes or so.
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15
When the pasta is ready, pour about 3 cups of the sauce into a large skillet, and bring to a simmer.
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16
Transfer the drained pasta directly into the sauce in the skillet.
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17
Sprinkle with the chopped parsley, and toss to coat the pasta with the sauce.
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18
Serve the pasta in shallow bowls, with the extra sauce and crab legs piled over the top.
