Crab Pasta with Prosecco and Meyer Lemon Sauce Recipe – Sunset Magazine

Ingredients

• 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 crème fraîche
• 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