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Angel Hair with Jumbo Lump Crabmeat

8 oz. fresh jumbo lump crabmeat
2 tsp. fresh garlic, minced
6 oz. butter
2 tsp. fresh parsley, chopped
1 large fresh tomato, finely chopped, reserve juices
8 oz. angel hair pasta, uncooked
8 large fresh basil leaves

Keep a boiling pot of water ready as you begin the sauce preparation.
Add butter to a saute pan with the garlic and basil leaves.
Slightly brown the garlic as the basil leaves wilt.
Add the tomato with its juices and bring to a boil.
Place the angel hair in the boiling water and cook for 1 to 2 minutes. Drain well.
Add the chopped parsley and crabmeat to the tomato mixture.
Heat the crabmeat thoroughly in the sauce; do not overmix.
Place pasta in a bowl and pour the sauce with crabmeat over the pasta.
Serve immediately.
Serves 2 to 3.

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