Spaghetti San Valentino

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2 cooked crabs (about 1 1/4-1 1/2 pounds each)

1/4 cup + 2 tablespoons olive oil

6 garlic cloves

1 yellow onion, sliced

1 fennel bulb, trimmed and sliced

2 bay leaves

2 arbol chiles

1 cup Pinot Grigio or Sauvignon Blanc

1 can (28 ounces) whole peeled Italian tomatoes with basil

10 tablespoons unsalted butter

1 1/4 tablespoons kosher salt

1 pound spaghetti

1/2 bunch green onions, sliced, white and green parts kept separate

Freshly ground pepper to taste

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