Step 1

Add half of the olive oil, the onion and the garlic to a large saucepan, cooking on medium heat.

Step 2

Pour in the tomatoes when the garlic begins to sizzle and the onion is translucent. Season with the salt, black pepper and red pepper flakes before bringing to a boil.

Step 3

Lower the heat, and simmer for 30 minutes, stirring occasionally.

Step 4

Meanwhile, boil a large pot of lightly salted water, and cook the pasta, until al dente.

Step 5

In another pan, heat the remaining olive oil on high. Add the shrimp, and the white wine, and cook for about two minutes, stirring frequently or until the shrimp turn pink 4 minutes or so.

Step 6

Add the lump crab meat and cook for a few more minutes.

Step 7

Place the seafood in the tomato sauce. Cook for three to four minutes or until the sauce begins to bubble.

Step 8

Combine al dente pasta, the seafood in one pan, toss gently.

Step 9

Sprinkle with parsley and serve immediately.