• 1 Tbsp Olive oil
• 2 med Garlic cloves, chopped fine
• 1/2 med Green bell pepper, diced
• 1 tsp Crushed red pepper flakes
• 1 can (16 oz) Salt-free whole tomatoes
• 1/2 cup Rich, salt-free fish stock
• 1 Tbsp Double-concentrate tomato paste
• 1 Tbsp Fresh parsley, finely chopped
• 2 tsp Sugar
• 1 tsp Finely grated lemon zest
• 1 Bay leaf
• 1/2 lb Flaked crabmeat
• Cooked pasta your choice

1. In a large skillet or saucepan, heat the oil with the garlic, bell pepper, and red pepper flakes over moderate heat. When they sizzle, add the tomatoes, crushing them with your hands.
2. Stir in fish stock, tomato paste, parsley, sugar, lemon zest, and bay leaf.
3. Simmer for 7 to 10 minutes, until thick but still fairly liquid, then stir in the crabmeat and continue simmering until the sauce is thick, 3 to 5 minutes more.
4. Serve over cooked pasta such as spaghetti, linguine, fettuccine or fettuccelli.

(Grammie Jan)