1 lb. lump crabmeat
1 lb. angelhair pasta
1 c. fresh tomatoes, peeled and diced
1 c. cream
1/4 c. white wine
1/4 c. olive oil
Salt and pepper to taste
1 tbsp. shallots, minced

Prepare pasta according to package directions, and keep hot. Saute crabmeat with shallots in hot oil for about 1 minute. Add tomatoes and wine, cook another minute. Add cream and salt and pepper to taste. Heat to boil. Toss pasta with sauce and serve immediately. Serves 4.