In a large skillet, saute green peppers in 1 tablespoon of olive oil for 5 minutes over medium-high heat - just to take crisp off.
Reduce heat to medium-low. Add parsley, basil, paprika, garlic, crab and 1/2 cup of olive oil. Cook for 10 minutes, breaking up "crabmeat" if desired and stirring often.
Add tomatoes, olives and juice of two lemons. Cook for 2 minutes and mix well.
Salt and pepper (generously) to taste.
Add cooked pasta to skillet and toss to combine.
Serve with additional lemon slices and fresh cracked pepper.