Put both a kettle of water and a large saucepan of water on to boil. Shave the Parmesan and put aside. Finely chop enough parsley to give ½ cup and enough sage leaves to give 1 tablespoon; put both aside.
Add the fettucine and some salt to the saucepan of boiling water. Return to the boil and cook for 2–3 minutes, until al dente.
Meanwhile, trim and halve the asparagus, cut diagonally into 7-cm lengths and blanch for 3minutes in boiling water from the kettle. Drain and put aside.
When the pasta is ready, drain and return to the cooking pot. Add the asparagus, crab meat, oil, parsley and sage; toss well.
Spoon the pasta into heated bowls and top with the shaved Parmesan and a generous grinding of black pepper.
NUTRIENTS PER SERVING, WHEN SERVING 4:
good source of vitamins B group and C, and calcium, iron, potassium and iodine.
Dried pasta can be used instead of fresh. Cook for the amount of time specified on the packet.