Cook a pound of spaghetti or fettuccine in a pot of boiling salted water to al dente. While it's cooking, heat 2 TB extra virgin olive oil in a large skillet. Gently stir in a pound of cooked lump crab meat and heat til it's warmed through. Add 1/4 c. white wine. Bring the liquid just to the boiling point, then turn the heat down and add 1/2 c. fresh lemon juice and lots of salt and pepper.
Drain your pasta and be sure to save about 1/2 c of the pasta water. Add the pasta to the skillet along with 1/2 c. freshly grated Parmesan cheese and a handful of chopped fresh parsley. Add a little of the reserved pasta water as needed to loosen it slightly, and serve with more Parmesan. Serves at least 4.
