Direction

1. In a small skillet, heat the 1 tablespoon extra virgin olive oil, then add the 3 tablespoons seasoned bread crumbs 2 teaspoons lemon zest, 1/4 teaspoon coarse kosher salt and 1/2 teaspoon freshly ground black pepper .
2. Stir and cook the bread crumbs until they resemble wet sand and are golden brown. Remove from the heat and set aside.
3. Cook the 1 pound fettuccine pasta according to package directions for al dente in heavily salted water. Reserve 1 cup of pasta water before draining and lightly tossing with olive oil to prevent sticking. Set aside.
4. In a large skillet, heat the 2 tablespoons extra virgin olive oil. Add the 1 shallot, sauteing for 2 minutes, or until it starts to soften. Add the minced 3 cloves fresh garlic, 1 1/2 cups grape tomatoes*, chopped 1 green squash and minced and seeded 2-4 fresh red chile peppers . Continue to saute until fragrant, about 2-3 minutes.
5. Reduce the heat to low and pour in the 1 cup reserved pasta water and 1/2 cup heavy cream, stirring until small bubbles form. Stir in the 1/2 cup pecorino romano cheese.
6. Add the 1 pound fresh blue crab meat , 1 tablespoon fresh lemon juice and cooked pasta to the hot sauce, tossing until fully coated.
7. Divide the pasta on serving plates and evenly divide the seasoned bread crumbs and chopped 2 tablespoons fresh chives.
8. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.