This recipe serves 4

8 oz. SeaSeald or James Island Crabmeat
1 lb. spaghetti or linguine
1/2 cup dry white wine
1/2 cup olive oil
1 tbs. minced garlic
1 tbs. crushed red pepper flakes
1/2 cup minced fresh parsley
Salt & Pepper to taste
Grated Parmesan cheese, optional

In saucepan, over low heat, sauté garlic in olive oil until golden brown. Add crab, wine, red pepper, salt & pepper to taste. Bring to simmer and slightly reduce. Add half the parsley. Cook 1 minute. Remove from heat. Set aside.
Meanwhile, boil large pot of salted water. Cook pasta to al dente stage or to package directions. When pasta is just about done, reheat crab sauce. Drain pasta, toss with crab sauce, mound on platter, top with rest of parsley. Serve hot with optional grated Parmesan.