9 oz crabmeat, all shell bits removed
1 Tbsp. olive oil
1 small handful fresh flat leaf parsley, chopped
1 clove garlic, crushed
12 oz Italian plum tomatoes, peeled and chopped
6 tbsp. dry white wine
12 oz dried linguine
salt and fresh ground black pepper to taste
Pound the crabmeat with mortar and pestle or other method, until mashed into small pieces. Heat the oil in a saucepan. Add the parsley and garlic and cook until the garlic begins to brown; season with salt and pepper. Stir in the tomatoes, wine, and pounded crabmeat. Cover and bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
Meanwhile, cook the pasta in boiling water according to package directions, until al dente. Drain pasta, reserving a little of the cooking water. Return pasta to clean pan. Add the tomato and crab mixture to pasta and toss well. Add a little of the cooking water if necessary. Season with salt and pepper to taste.