Egg Fettuccine Rose

In a large pot, bring enough water to cover two crabs to a boil. Add the crabs and cook for about 10 minutes. Shell the crab and set aside all the crabmeat. Next, in a separate pot, bring water for the pasta to a boil. Add salt. Cook the egg fettuccine according to package directions for al dente. Drain. In a pan, heat the unsalted butter in a pan over medium heat. Add the garlic, and pinch of chile flakes and saute until it becomes golden and fragrant, about 2 minutes. Add the sweet cherry tomatoes, sea salt, brown sugar, and freshly ground pepper to the pan. Cook for about 8 minutes, until the tomatoes begin to create a nice, light sauce. Add in the half-and-half and bring to a boil. The moment it starts to boil, turn the heat down to medium-low and add the sweet peas, 1/2 cup of Parmesan and a big handful of minced parsley. Stir and let it thicken for about 8 minutes. Mix in the crabmeat and heat through, about 2 minutes.

Using tongs, mix the cooked fettuccine and the sauce. Serve topped with freshly grated Parmesan cheese and minced parsley