Step 1

Bring a large pot of salted water to a boil. Cook the pasta until al dente and reserve ½ cup pasta cooking water. Drain and set aside. Note: The pasta sauce takes about 30 minutes to make, so try to time it so that you drain the pasta right as it's time to throw it in the sauce.

Step 2

Heat the oil in a wide pot over medium heat. Add the shallots and cook for 3 minutes until just beginning to soften. Add the mushrooms and cook, stirring often, for 8-10 minutes until well-browned. Season with salt, pepper, and crushed red pepper.

Step 3

Add the garlic and cook for 1 minute until fragrant.

Step 4

Melt the butter into the garlic. Once melted and frothy, sprinkle the flour on top and toss to coat.

Step 5

Add half the vegetable stock and stir or whisk regularly until completely incorporated. Add the remaining stock and bring to a low boil. Reduce heat and simmer for 10 minutes. Taste and season to preferences.

Step 6

Add the crab meat to the sauce and cook for 5 minutes. Add the pea shoots and parsley and toss gently to combine. Cook for 3 minutes until the pea shoots are bright green.

Step 7

Add the pasta cooking water along with the cooked linguine and toss very gently to combine, being careful not to break up the crab too much. Cook for 1 minute and turn off the heat.

Step 8

Prior to adding the pasta to the sauce, cook the breadcrumbs. Melt the butter in a skillet over medium heat. Add the breadcrumbs and cook for 3-4 minutes, stirring regularly, until golden brown and toasted. Turn off the heat.

Step 9

Add the parsley and parmesan and toss to combine. Season with salt and pepper.

Step 10

Divide the cooked pasta between shallow bowls and sprinkle the breadcrumbs on top of each dish. Enjoy!