Bring a large pot of salted water to a boil.

While the water is coming to a boil, heat the oil, butter, garlic, red pepper flakes, and salt in a large, deep skillet over low heat. Stir the mixture a few times to make sure the garlic doesn’t burn, and cook for about 3 minutes, or until the garlic is soft.

Place the soft shell crabs into the skillet belly side down and cook until the crabs are red and cooked through. If you have a meat thermometer, remove the crabs from heat once an internal temperature of 145 degrees Fahrenheit has been reached. Shake the pan occasionally so the crabs don’t stick to the bottom.

As the crabs are cooking, cook the pasta until it is just slightly hard in the center. Add the peas and spinach and cook for another minute or so until the pasta becomes al dente and the spinach is wilted. The vegetables should be a deep and vibrant green. Drain the pasta and vegetables, reserving ¾ cups of the pasta water.

When the crabs are cooked, cut them into bite sized pieces and add them back to the skillet.

Place the spaghetti and vegetables into the skillet with the parsley, black pepper, and a few tablespoons of reserved pasta water. Toss gently with tongs until the pasta is coated with the sauce. If the pasta is looking dry, add more of the reserved pasta water. Serve drizzled with extra virgin olive oil and garnished with the sliced chives.

Tips: To add further depth to the dish, top it with some toasted breadcrumbs for crunch.