FOR 6 SERVINGS: 

• 6 tbs olive oil 
• 4 cloves garlic, minced 
• 2 anchovy fillets 
• 20 oz. peeled Italian plum tomatoes 
• 1 lb. crab meat 
• brandy or cognac 
• 16 oz. linguine 
• parsley 
• salt 

Saut‚ minced garlic in butter. Add all the remaining ingredients, except the parsley. Cook the linguine al dente. Add sauce to cooked and strained pasta and mix well. Top with a sprinkling of chopped parsley. Serve very hot.