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Crab Fra Diavolo with Calabrian Chili Lumache

Crab Fra Diavolo with Calabrian Chili Lumache

Dive into a bold and fiery dish with Crab Fra Diavolo featuring our limited-edition Calabrian Chili Lumache. The spicy, garlicky tomato sauce is balanced by the delicate sweetness of lump crab meat, creating a dish that feels luxurious yet approachable. Perfect for a weeknight indulgence or a dinner party centerpiece, this recipe brings bold, coastal Italian flavors to your table.

INGREDIENTS

MAKES FOUR-SIX SERVING

  • 1 pound lump crab meat
  • 3 tablespoons extra virgin olive oil
  • ½ large yellow onion, thinly sliced
  • 6 cloves of garlic, finely minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red chili flakes
  • 1/2 cup white wine
  • 1 28-ounce can crushed tomatoes
  • 1/4 cup clam juice
  • 1 teaspoon kosher salt
  • 1 pound Sfoglini Calabrian Chili Lumache
  • Fresh parsley, chopped, to serve

          DIRECTIONS

          Pick through the crab meat for any bits of shell and set aside. 

          Place a medium dutch oven over medium low heat and drizzle in the olive oil. Add in the onions and saute without browning for 5-7 minutes until soft and translucent. Stir in the garlic and cook another 1-2 minutes until soft and fragrant. Sprinkle in the oregano and chili flakes and stir again. Saute about 2 minutes to bloom the spices. 

          Pour in the white wine and bring up to a simmer. Reduce the wine by half, then pour in the crushed tomatoes. Stir well to combine, then add in the clam juice and salt. Stir, then bring up to a low simmer. Cook for about 5 minutes, to let the flavors start to infuse, then gently fold in the crab. Let the sauce simmer while you cook the pasta.

          Bring a pot of generously salted water to a boil. Cook the pasta to al dente, according to package instructions. Reserve 1 tablespoon of pasta water before straining.

          Add the pasta and reserved water into the fra diavolo sauce and stir to coat. Cook for another 2 minutes to let the sauce bind to the pasta, then serve with a sprinkling of chopped parsley.

          We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini

          Chef's Note: The heat of the sauce can be adjusted by adding more or less red chili flakes. For a milder, richer flavor, add a splash of cream when you add in the crab. For a slightly different spin, swap the crab for shrimp or scallops.

          Pasta Swaps: This recipe would also work well with Radiators, Bigoli, or Vesuvio.