Al Lewis' Spinach Fettuccine With Crab Sauce

• 1 lb spinach fettuccine, fresh
• 4 tablespoons olive oil
• 6 medium shallots, chopped
• 8 ounces crabmeat, chopped
• 4 tablespoons butter, room temperature
• 2 fresh tomatoes, peeled, cored and chopped
• 1 pint heavy cream
• 12 cup chablis
• dried parsley, for garnish
• parmesan cheese, grated, for garnish

1. Cook the pasta in a large pot of lightly salted, rapidly boiling water for 3 to 6 minutes and drain.
2. Heat the oil in a saucepan over moderate heat.
3. Add the shallots and cook for 1 to 2 minutes.
4. Add the remaining ingredients and cook, stirring, for about 3 minutes more.
5. Divide the pasta among bowls and pour the sauce over it.
6. Garnish with parsley and cheese.

spinach fettuccine, olive oil, shallots, crabmeat, butter, tomatoes, heavy cream, chablis, parsley, parmesan cheese

Taken from www.food.com/recipe/al-lewis-spinach-fettuccine-with-crab-sauce-120299 (may not work)