Crab Fettuccine

So tonight I tried this recipe for Crab Fettuccine. I did alter a couple of things from this original recipe.  I cut the half and half amount to 1 cup.  I also then cut the second simmer time to 5 minutes.  I like mine with a little more zest so I added extra chili when I served it.  Everyone ate it.  The kids had 2 helpings. I thought it was just right, not too heavy but very flavorful.

• 1 pound (or 500 grams) egg fettuccine
• 12-16 oz crab meat
• 3 tablespoons unsalted butter
• 1 clove garlic, minced- I used 2 cloves
• Pinch hot chile flakes - I used more
• 2 cups sweet cherry tomatoes, halved
• Pinch sea salt

• Pinch brown sugar
• Freshly ground black pepper
• 2 cups half-and-half  - I only used 1 cup
• 1/2 cup fresh sweet peas
• 1/2 cup plus a pinch freshly grated Parmesan cheese
•  1/4 cup minced fresh parsley  
•  
• 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.(if you cut the amount of half and half, cut cook time to 5 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