4 tablespoons canola oil
6 soft shell crabs, cleaned
Kosher salt and freshly ground black pepper
3 cloves crushed garlic
Half a bottle of dry white wine
3 plum tomatoes, halved seeded and chopped
1/8 teaspoon red pepper flakes
2 tablespoons cold unsalted butter, diced
¾ pound spaghetti (#8 or #9) cooked al dente in salted water
¼ cup chopped fresh basil leaves
¼ cup chopped fresh flat leaf parsley leaves
1. Heat 3 tablespoons of the oil in a large sauté pan over high heat. Season the crabs on both sides with salt and pepper and cook, in batches, until golden brown and just cooked through, about 2 minutes per side. Remove the crabs to a plate, tent to keep warm.
2. Add the remaining oil to the pan and add the garlic and cook until slightly soft, about 1 minute. Add the wine and cook until almost completely reduced. Stir in the tomatoes and red pepper flakes and cook, over high heat, until the tomatoes break down slightly and the sauce thickens, about 5 minutes. Whisk in the cold butter and cook until thickened, about 1 minute.
3. Add the spaghetti, basil and parsley to the pan and toss until combined. Season with salt and pepper and transfer the pasta to a large serving bowl. Slice the crabs in half and place on top of the pasta. Garnish with more parsley leaves and basil, if desired.