Melt the butter and add to the olive oil. Heat 2 tablespoons of the oil mixture in a large saucepan over medium heat. Add the garlic and parsley and cook until fragrant.

Add the tomatoes, crab meat, and wine, bring to a simmer, cover, and cook for 15 minutes, stirring occasionally.

Meanwhile, cook the pasta according to package directions until just al dente; drain, reserving 1 cup of the cooking liquid. Return the pasta to the pot, return to medium heat, add the remaining oil mixture and toss to coat thoroughly. (This keeps the pasta from clumping together.)

​Add the tomato/crab mixture to the pasta and combine, adding some of the reserved cooking liquid if necessary to make it saucy.

​Serve at once with crusty French bread; garnish with additional parsley if desired. Pass the parmesan.