Spicy Crab Bucatini with Garlic Pangrattato

This bucatini brings together sweet jumbo lump crab, fiery Calabrian chilies, and a silky white wine butter sauce that clings to every strand.

Toasted sourdough breadcrumbs add a crunchy, garlicky finish that makes each bite irresistible. It’s a restaurant-grade pasta that comes together in about 30 minutes, perfect for a special dinner at home.

Bucatini is the ideal canvas for this bold, coastal Italian sauce. The hollow strands catch the spicy, buttery sauce in every bite, while the lump crab adds a delicate sweetness that balances the heat.

The pangrattato—crispy breadcrumbs toasted in olive oil—brings texture and a nutty depth that turns a simple pasta into a memorable meal. This recipe is all about technique: building a silky emulsion with cold butter and wine, and treating the crab gently so it stays in beautiful chunks.

Ingredients

Why this recipe works

Emulsifying cold butter into the reduced white wine creates a velvety sauce without cream. The cold butter, added gradually, forms a stable emulsion that coats the pasta evenly.

This technique is the same used in classic Italian pasta dishes, yielding a glossy, luxurious texture that clings to the noodles rather than pooling at the bottom of the bowl.

Toasting sourdough breadcrumbs in olive oil transforms them into crispy, golden pangrattato. This old-school Italian garnish adds a satisfying crunch and a toasty flavor that contrasts with the tender pasta and delicate crab. It’s a simple step that elevates the dish, making it feel like a restaurant plate without extra fuss.

Notes and substitutions

Use high-quality jumbo lump crab meat for the best texture and flavor. It’s worth the splurge—the large, sweet chunks are the star of the dish. If you can’t find jumbo lump, regular lump crab works, but handle it gently to keep the pieces intact. Avoid imitation crab, which won’t have the same taste or texture.

Calabrian chilies are sold crushed in oil or as a paste; either works here. They bring a fruity, moderately spicy heat that’s distinctive to Italian cooking.

If you can’t find them, use red pepper flakes, but reduce the amount to 1/2 teaspoon to start, as they can be more intense. The sourdough breadcrumbs can be made from day-old bread—just pulse in a food processor and toast as directed.

• bucatini: spaghetti or perciatelli
• sourdough breadcrumbs: regular panko breadcrumbs
• jumbo lump crab meat: lump crab meat or chopped cooked crab
• dry white wine: chicken or vegetable broth

Equipment

• Large pot for pasta
• Colander
• Large skillet
• Wooden spoon or tongs
• Chef's knife
• Cutting board
• Measuring spoons
• Microplane or zester (optional)