Bring a large pot of salted water to a boil.
Meanwhile, heat the oil, butter, garlic, red
pepper flakes, and a pinch of salt in a deep
12-inch skillet over low heat, stirring once or
twice, until the garlic begins to gently sizzle,
about 3 minutes. Cook, stirring occasionally,
until the garlic is soft (you don’t want it to
color), 3 to 4 minutes.
Add the crabs belly side down, cover, and
slowly cook, shaking the pan occasionally so
the crabs don’t stick, until they are red and an
instant-read thermometer inserted in the center
reads about 145°F, about 10 minutes.
When the crabs go into the skillet, begin
cooking the spaghetti until just shy of al dente.
During the last minute of cooking, add the spinach and peas to the pasta water to heat
through and wilt. Reserve 3/4 cup of the cooking
water; drain the pasta and vegetables.
When the crabs are done, turn the heat off,
hold each crab above the skillet with tongs and
cut it into bite-size pieces with poultry shears,
letting the pieces fall back into the skillet.
Add the pasta and vegetables to the skillet along with the parsley, and gently toss over medium heat until the spaghetti is al dente and well coated with the sauce. Add some of the reserved water if it looks dry. Season to taste with salt and pepper. Serve drizzled with olive oil and sprinkled with the chives.
nutrition information (per serving):
19, Fat Calories
170, Saturated Fat
42, Monounsaturated Fat
71, Polyunsaturated Fat
Photo: Scott Phillips