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In a large saute pan over medium heat, add the prosciutto strips and olive oil and cook until the prosciutto is crispy. Add the garlic, shallots and butter and cook until the vegetables are soft and fragrant. Add the lump crabmeat and toss well to combine. Deglaze the pan with the white wine, add the lemon zest and reduce until the wine is almost gone. Add the warm garlic cream sauce to the pan, bring to a simmer and cook until slightly thickened. Toss the pasta into the pan and stir well to combine but not to break up the chunks of crabmeat. Season with salt and pepper.
Distribute the pasta between four bowls or plates. Sprinkle a little of the breadcrumbs over the pasta and grate some Parmesan over the breadcrumbs. Garnish each bowl with a little of the chopped chives to finish.