Linguine With White Crab Sauce - cooking recipe

Ingredients

1/2 bulb garlic, finely chopped
1 medium/large onion, finely chopped
1/4 c. olive oil
1 large cube Knorr fish bouillon, dissolved in 2 c. boiling water
parsley, red pepper and seasonings to taste
1 c. clean picked crabmeat

Preparation

Saute garlic, onion, parsley and red pepper until soft.
Add dissolved fish bouillon.
(If you like a \"clean\" broth, you can strain through cheesecloth to remove bits of garlic and onion, but tie up and add to pot to simmer.)
Season to taste.
If too fishy, add more water.
For a thick sauce, thicken with a little cornstarch.
Add cleaned crabmeat and simmer on low to heat through.
Serve over fresh linguine with lots of grated cheese and fresh ground pepper.