Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
   2      medium        garlic cloves -- chopped fine
     1/2  medium        green bell pepper -- diced
   1      teaspoon      crushed red pepper flakes
   1      can           salt-free whole tomatoes -- 16 oz.
     1/2  cup           rich -- salt-free fish
                        -- stock
   1      tablespoon    double-concentrate tomato -- paste
   1      tablespoon    fresh parsley -- finely
                        chopped
   2      teaspoons     sugar
   1      teaspoon      finely grated lemon zest
   1                    bay leaf
     1/2  pound         flaked crabmeat
                        cooked pasta your choice

Preparation:

In a large skillet or saucepan, heat the oil with the garlic, bell pepper, and red pepper flakes over moderate heat. When they sizzle, add the tomatoes, crushing them with your hands, and stir in the fish stock, tomato paste, parsley, sugar, lemon zest, and bay leaf. Simmer for 7 to 10 minutes, until thick but still fairly liquid. The stir in the crabmeat and continue simmering until the sauce is thick, 3 to 5 minutes more. Serve over cooked pasta such as spaghetti, linguine, fettuccine or fettuccelli.