Crab pasta

In a large pot heat half of the olive oil and sauté the onion over medium heat until softened, without browning.

Add the garlic and stir for a few seconds.

Add the crab meat and sauté well until it changes color.

Deglaze with the white wine and let the alcohol evaporate.

Add the tomato, salt and pepper, lower the heat and simmer for a few minutes until the sauce thickens and the crab releases all its flavor.

Boil the pasta in plenty of salted water and cook until al dente.

Transfer the pasta directly to the sauce, add a little of the pasta water (1 ½ ladle) and stir, adding the remaining olive oil.

Finish with finely chopped parsley.