Lemon Crab Spaghetti

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   While pasta is cooking, heat olive oil in a big skillet and stir in the cooked crab and warm it through. Pour in the white wine. Bring the liquid just to a boil, turn the heat way down and stir in 1/2 cup lemon juice and a good amount of salt and pepper. As soon as the pasta is al dente, drain (reserve 1/2 cup of pasta water). Pour pasta into skillet and toss in about 1/4 cup grated Parmesan and a big handful of chopped Italian parsley. If the pasta needs more liquid, add some of the pasta water. Serve with more Parmesan.

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