Crab Pasta with Prosecco and Meyer Lemon Sauce

West Coast Dungeness crab and Meyer lemons, now in season, combine deliciously in this pasta for special occasions. At A16 Rockridge Restaurant, chef Rocky Maselli made it with home - made squid ink tonnarelli; we chose fettuccine as it's easier to find.
In a large saucepan, bring the salted water to a boil. Meanwhile, heat the oil in a large saucepan over medium-high heat. Cook the shallots, stirring occasionally, until softened, 3-5 minutes. Add the chili flakes and 3/4 tsp salt; whisk in the prosecco and creme fraiche. Bring to a boil over medium-high heat and reduce to 1 3/4 cups for 10-15 minutes.Gently stir in the lemon zest, 2 tablespoons dip the crabs in the prosecco sauce and remove from the heat. Cook the pasta until soft, 2 to 5 minutes.Drain the pasta, return to the pan, and gently stir in the crab sauce and parsley. Try it; add more salt and lemon juice if you like.