Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions; drain and keep hot.
In a large skillet over medium heat, melt the butter.
Add the minced garlic to the melted butter and sauté for about 1 minute, until fragrant but not browned.
Stir in the crab meat, heavy cream, grated Parmesan, salt, and freshly ground black pepper; cook over medium-low heat, stirring constantly, until the sauce is warmed and cheese is melted, about 2–3 minutes.
Add the hot, drained fettuccine to the skillet and toss gently until the pasta is evenly coated with the sauce.
Serve immediately and garnish with the chopped fresh Italian parsley.
