Cook Fresh Pasta according to package directions. Reserve 1 cup of pasta water before draining.
While pasta is cooking, prepare the Sauce. In a heavy-bottomed saucepan, melt Butter over medium heat. Add Garlic and cook for 1 minute, until fragrant.
Deglaze the pan with Vermouth, scraping up any browned bits. Let simmer for 3 minutes, until the vermouth has reduced by half.
Pour in Heavy Cream and bring to a simmer. Reduce heat to low and stir in bloomed Saffron Threads and Parmigiano-Reggiano Cheese. Season with White Pepper and Sea Salt to taste.
Add the cooked Pasta to the Sauce, tossing to coat. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
Gently fold in the Lobster Meat and Crab Meat.
Serve immediately, garnished with Chives and Lemon Zest.
