Crab Fettucine

1 Dungeness crab, cooked, cleaned, meat carefully removed

2 servings fettuccine, cooked

2 Tbsp butter

1 shallot, small dice

2 garlic cloves, minced

3/4 cup heavy cream

1/4 cup white wine

1/2 cup Parmesan cheese, finely grated

Old Bay seasoning

salt

pepper

fresh basil, chiffonade





Melt butter over medium heat



Sweat shallots, then add garlic and cook a minute or two



Add cream, keep over medium/medium-high heat and reduce 3-5 minutes.



Toss in white wine and continue to reduce 3-5 more minutes. Toss in most of cheese, reserving some for sprinkling on top later.



Add seasonings to your liking, add basil chiffonade, reserving a little back for garnish, and stir through.



Stir in crab, reserving a fry leg or two for garnish. Heat through



Toss with pasta. Split between plates. Stack reserved crab, sprinkle with reserved Parmesan, top with sprinkling of reserved basil chiffonade.