Linguine in White Crab-Meyer Lemon Sauce

Ingredients

• 2 tablespoons olive oil
• 1 large shallot (peeled and thinly sliced)
• ¼ teaspoon crushed red pepper flakes (or more to taste)
• 1 ½ cup dry prosecco (or other sparkling dry white wine)
• 1 cup creme fraiche
• 2–3 tablespoons Meyer lemon juice
• 2–3 teaspoons Meyer lemon zest
• ¼ cup chopped fresh Italian parsley
• 1 pound cooked, shelled Dungeness crab (or other type crab locally available)
• 1 pound fresh linguine