Let’s dive into the cooking! Here’s a brief overview: you’ll cook the pasta, make the creamy sauce, and then combine everything with the crab. Simple, right? Now, let’s break it down step-by-step.

Start by bringing a large pot of salted water to a rolling boil. This step is crucial — it enhances the flavor of your pasta. Add the fettuccine and cook according to package instructions until al dente, usually around 8-10 minutes.

Stir occasionally to prevent sticking. Once done, drain the pasta but don’t rinse it; you want to keep that starch which helps the sauce adhere.

In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.

Sautéing brings out a wonderful depth in the garlic. At this point, sprinkle in the flour and stir it together. Cook for another minute to eliminate the raw flour taste.

Slowly pour in the half-and-half cream, whisking continuously. This will prevent any lumps from forming. As the mixture warms, it will begin to thicken slightly.

Once the cream begins to thicken, add the dried tarragon, lemon zest, salt, and black pepper. Continue stirring until it becomes creamy and luscious.

Gently fold in the lump crab meat. Be careful not to break it up too much; we want those lovely bites of crab to remain intact. Stir until the crab is heated through, just a couple of minutes.

Finally, add the drained fettuccine to the skillet. Toss everything together until the pasta is well-coated with the creamy sauce. If the pasta seems dry, you can add a splash of pasta water to loosen it up.

Plate your creamy crab pasta and sprinkle with freshly grated Parmesan and chopped chives. A few sprigs of parsley on top add a nice touch.