I have sworn not to share my marinara recipe, as the guarding of sauce recipes is almost as much of a tradition as the seven-fishes feast. When making your own, keep in mind that simple is better when you’re combining it with the strong flavors of crab. If crab isn’t available where you live in the winter, make the traditional version of this dish instead: with lobster tails, preferably the small, delicate langostini.
|1||lb. dried spaghetti|
|16||oz. marinara sauce, such as Rita’s Spaghetti Sauce or Rich Marinara Sauce|
|~||Cooked meat from the bodies of 4 Dungeness crabs (about 1½ to 2 pounds each; save the claws and legs for Baked Crab Legs)|
|2 to 3||Tbsp. water|
|~||Fresh parsley leaves, minced, for garnish|
Read more about Italian Christmas Eve traditions in “The seven-fishes feast.”
This content is from the Zanne Miller collection.
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