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In an extra large pot over medium high heat fill 3/4 of the way with water and heavily salt. Bring to a boil.
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Blanch asparagus in boiling water for 2 minutes. Using a slotted spoon remove the asparagus and shock in a bowl of ice water. Set aside.
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Add fettuccine to boiling water and cook until al dente. Drain, rinse with cool water and toss with a little bit of extra virgin olive oil to keep from sticking. Set aside.
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In a large skillet heat oil over medium high heat and add garlic and shallots. Saute for 2 minutes or until fragrant and deglaze the pan with wine.
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Simmer wine for 2 minutes or until reduced by half, reduce heat to medium low and whisk in butter. Once butter has melted, forming a nice creamy sauce, fold in crab meat, asparagus and noodles.
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Cook for about 3 minutes or until everything is hot and season to taste with salt and pepper. Garnish with basil, crushed pepper flakes and cheese before serving.