Crab Fra Diavolo and Spaghetti | Rachael Ray

Run your hands through the crabmeat and pick through it carefully for bits of shell or cartilage and toss with lemon juice and Old Bay. 

Heat a pot of water for pasta and bring to a boil.

Heat a large skillet over medium heat with EVOO, add butter and melt to bubble, add shallots, celery, garlic, bay, chili paste or flakes, and fennel pollen or fennel seed, and stir 2 to 3 minutes, add sherry, vermouth or wine, and add tomatoes and passata, crush tomatoes if using cherry tomatoes.

Salt water and cook pasta 1 minute less than package directions.

Add crab to sauce (or seared scallops or seared shrimp or mussels or a mixture of seafood rather than crab). (If using mussels, place the mussels in the bubbling sauce and cover. Steam until the mussels open and toss any that do not). Reserve ½ cup of salty cooking water from pasta, drain pasta and toss with sauce and crab or seafood, add a little starchy water if necessary to keep loose, adjust seasoning and top with herbs and chopped pickled chilies.