• 2 tablespoons extra virgin olive oil
• 8 cloves garlic, thinly sliced
• 1 jalapeno pepper, stem removed, finely chopped (Seeds and pith, which contribute most of the heat, may be removed and discarded if desired)
• 1 pint cherry tomatoes, cut in half, or 1 16-ounce can plum tomatoes, coarsely chopped
• Salt and freshly ground pepper to taste
• 1/4 cup white wine
• 1/2 cup chicken, fish or vegetable stock, clam juice, or water
• 4 tablespoons butter
• 12 ounces lump crab meat, picked over to remove any shells
• 1/4 cup flat Italian parsley leaves, finely chopped
• 1 pound linguine, spaghetti or other dried pasta of your choice
1. Bring a large pot of salted water to a boil.
2. In a large saute pan, heat the olive oil over medium-low heat and add the garlic and pepper. Stir well to coat and cook for five minutes, or until the garlic is fragrant and golden. Increase the heat to high and add the tomatoes, cut side down. Season with salt and pepper and cook for five to seven minutes, stirring occasionally and turning and pressing the tomatoes to release their juices. Add the wine and cook over high heat until it is reduced by half. Reduce the heat to medium and stir in the stock, juice or water. Bring to a boil, then stir in the butter, one tablespoon at a time.
3. Add the pasta to the boiling water and cook according to package directions, until al dente. While the pasta cooks, fold the crab and parsley into the sauce, adjust the seasoning with salt and pepper if necessary, and reduce the heat to low until the pasta finishes cooking.
4. Drain the pasta and return it to the hot pot over medium-low heat. Toss with tongs for 30 seconds to a minute to fully dry the pasta and prepare it to absorb the sauce. Turn off the heat and add the sauce to the pasta, tossing and stirring to coat it completely. Serve immediately.
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