Crab Pasta

 Ingredients:

• 8 ounces linguine or spaghetti
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/2 lemon, juiced
• 8 ounces lump crabmeat, picked over for shells
• Salt and pepper to taste
• 1/3 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon red pepper flakes (optional)

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Instructions:

1. Cook the pasta:
   Boil the pasta in salted water according to the package directions until al dente. Reserve 1/2 cup of pasta water before draining.

2. Make the sauce:
   While the pasta cooks, melt butter in a large skillet over medium-low heat. Add the garlic and sauté until fragrant, about 1 minute—avoid browning the garlic.
   Pour in the white wine and lemon juice. Increase heat to medium and simmer for 2-3 minutes until the liquid is reduced by about half.

3. Add the crab:
   Gently stir in the crabmeat and warm through. Season with salt and pepper.

4. Combine with pasta:
   Add the drained pasta directly to the skillet. Stir in the Parmesan cheese and toss to coat, adding reserved pasta water as needed to loosen the sauce.

5. Garnish and serve:
   Sprinkle with fresh parsley and red pepper flakes (optional). Serve immediately with extra Parmesan on the side.

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Notes:

• Be sure to check for any shell remnants in the crabmeat.
• Use a long, thin pasta like linguine or spaghetti to wrap around the crab.
• Adjust the pasta water as needed for the perfect sauce consistency.
• Fresh herbs can be added for extra flavor.