I have not had this dish in many, many years due to the fact that it is hard to find one that came remotely close to hers. Fortunately my good friend Frank Di Giacomo, who shares my passion for the dish, orchestrated a Spaghetti with Crab Sauce dinner at Luce in Caldwell, NJ this past Wednesday evening. Executive chef Michael Angelo, under the supervision of owner Joe Capasso, prepared a sauce my grandmother would have said “Bravo” to. The dish rekindled our memories for how good this dish can be when properly prepared. The essence of the dish is the slow cooking process that allows for the briny crab flavors to permeate the sauce and eventually the Spaghetti. It’s all about the sauce. Eleven of us licked our fingers over and over as we dove into the dish with the gusto of someone who had not eaten in days. Hats off to chef Michael and Joe for a spectacular job.
Eggplant Caponata; String Bean Salad; Seafood Salad and Italian Long Hot Peppers with Fried Potatoes preceded the Spaghetti. Each dish was terrific, combining great flavors and textures.
An eclectic array of wines complemented the meal beautifully.