2 cups uncooked penne pasta
3 garlic cloves, minced
1/4 cup butter, cubed
2 tbsp olive oil
1 can (14-1/2 oz) chicken broth
2 cans (6 oz each) lump crabmeat, drained
3 tbsp lemon juice
1/2 cup minced fresh parsley, divided
Cook the pasta according to package directions. Meanwhile, in a large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes or until garlic is golden. Add the broth, crab and lemon juice. Bring to a boil. Reduce heat; simmer uncovered for 12-15 minutes or until sauce is reduced by half.
Drain pasta; toss with crab sauce and 1/4 cup parsley. Garnish with lemon wedges and remaining parsley.