Oil (olive or light cholesterol free)
5 cloves garlic (chopped)
Parsley flakes (2 tbsp.)
1 lb. crabmeat or sea legs (substitute)
1 lb. linguine
1 can chopped tomatoes or crushed (optional) lg.
2 c. water (optional)
Hot red pepper

Pour oil in bottom of 3 quart pot. Heat and add chopped garlic. Brown lightly and add parsley; simmer and add crab meat; mix until light golden (do not overcook). If making white sauce, add 2 cups water. If making red sauce, omit water and add tomato sauce.

Simmer for 1/2 hour. Pour over linguine, toss and add dash of red crushed pepper. Serve with garden salad and hot garlic bread.