In large sauté pan, cook diced bacon until crisp. Add onion, parsley, Italian seasonings, and crab fat and juice. Add white wine to deglaze. Add Italian tomatoes, sugar, salt and pepper to taste and pepper. Reduce until thickened (can add dusting of super fine flour to thicken). Add cleaned crab halves, diced bacon. Heat thoroughly. Serve over fettucine with plenty of paper towels.