A feast of the seven fishes wouldn’t be complete without a pasta course. You might be tempted to skip a step and omit the breadcrumbs, but they give a nice crunch that you’ll miss.

Yield: 6 servings

Bring 5 quarts of water to a boil. Season water with salt, and add capellini. Cook until al dente, about 4–5 minutes. Reserve 1 cup of pasta water before straining.

Add oil to a large sauté pan on medium heat. Add shallots, and sauté until lightly browned, about 3 minutes. Add garlic and chili flakes, and cook for 30 seconds. Add butter. When butter has melted, add crab and lemon juice. Sauté until crab is warm. Add capellini, lemon juice, and 1/2-cup pasta water. Mix well. If capellini is too dry, add additional pasta water as necessary. Season with salt and pepper, and add parsley.

Divide mixture into 6 individual pasta bowls. Sprinkle each portion with breadcrumbs, and serve immediately.