2 cloves garlic, minced
2 sm. zucchini, thinly sliced
4 med. tomatoes, peeled and chopped
1/4 c. chopped parsley
1/2 c. chablis, or a dry white wine
1/2 c. heavy cream
1 tsp. thyme
1/2 tsp. pepper
1/2 lb. backfin or lump crabmeat, shell and cartilage removed
2 (9 oz.) pkg. fresh angel hair or fettuccine
Freshly grated Parmesan cheese

In a large saucepan, saute garlic and zucchini in oil for a minute or two. Add tomatoes and simmer until zucchini and tomatoes soften. Add next 5 ingredients and simmer for about 5 minutes or until sauce thickens. While sauce simmers, cook pasta according to package directions. Toss crabmeat, sauce and pasta together. Serve with a sprinkling of Parmesan cheese on top.