Crab Pasta With Prosecco And Meyer Lemon Sauce

• 2 tablespoons extra-virgin olive oil
• 1 large shallot, sliced
• 1/8 teaspoon red chile flakes
• About 3/4 tsp. kosher salt, divided
• 1 1/2 cups dry prosecco
• 1 cup creme fraiche
• Zest of 2 Meyer lemons
• 2 to 3 tbsp. Meyer lemon juice
• 1 pound shelled cooked Dungeness crab
• 1 pound fresh fettuccine
• 1/4 cup chopped flat-leaf parsley

1. Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large saucepan over medium heat. Cook shallot, stirring occasionally, until softened, 3 to 5 minutes. Stir in chile flakes and 3/4 tsp. salt; whisk in prosecco and creme fraiche. Bring to a boil over medium-high heat and reduce to 1 3/4 cups, 10 to 15 minutes.
2. Gently stir lemon zest, 2 tbsp. juice, and the crab into prosecco sauce and remove from heat. Boil pasta until just tender, 2 to 5 minutes.
3. Drain pasta, return to pot, and gently toss with crab sauce and parsley. Taste; add more salt and lemon juice if you like.

extravirgin olive oil, shallot, red chile flakes, kosher salt, prosecco, crueme fraueeche, lemons, lemon juice, crab, fresh fettuccine, flatleaf

Taken from www.myrecipes.com/recipe/crab-pasta-prosecco-meyer-lemon-sauce (may not work)