½ cup extra-virgin olive oil, divided
5 garlic cloves, sliced
2 pints mixed heirloom cherry tomatoes, halved
¾ cup dry white wine
½ pound spaghettini, preferably bronze-die extruded
8 oz peekytoe or blue crab
½ bunch (1 oz) fresh basil, chiffonade, plus 12-15 small leaves for garnish
Salt and pepper to taste
Bring a large pot of salted water to a boil.
Combine garlic and 3 tablespoons oil in a large, cold sauté pan. Turn on heat and cook for 2–3 minutes, just until the garlic starts to turn brown. Remove pan from heat, and add tomatoes and wine. Return to heat, and simmer for 2–3 minutes. Pull sauté pan off the heat.
Cook pasta, stirring occasionally, until just al dente, about 2 minutes less than the package directions. Reserve ¾ pasta cooking water.
Add drained pasta to sauté pan, turn heat back on, and simmer, tossing frequently, for 1 minute. Add crab and chiffonade basil, and continue to stir until everything is incorporated. Taste and adjust seasoning, if needed. Plate pasta and garnish with remaining basil and olive oil.
Photo by Ralph Bello