Boil the crabs in water for 15 minutes, let them cool slightly, and remove the meat.

In a skillet, sauté the shallot and garlic in a drizzle of olive oil. Add the crab meat and prosecco. Cook over high heat for 3 minutes until the prosecco evaporates.

Add the sliced cherry tomatoes and heavy cream.

Once the fettuccine is drained, toss it in the skillet and add some parsley. Enjoy!