1. Cook the fettuccine according to package instructions until al dente, then drain.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
3. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.
4. Gently fold in the crabmeat and season with salt and pepper.
5. Combine the cooked fettuccine with the sauce, tossing to coat evenly.
6. Serve hot, garnished with fresh parsley.

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Enjoy