Crab Pasta with Bobby Hammond & Chef Fausto DiCarlo
- 1 lb. Jumbo Lump Crab Meat
- 1 lb. Spaghetti Al Dente
- 1/3 C. Olive Oil
- San Marzano Tomatoes
- 1/2 C. White Wine
- 2 T. Butter
- Salt, Pepper and Cheese to Taste
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