Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the linguettine and cook for 8-10 minutes, stirring occasionally, until al dente. Before draining, reserve 1/2 cup of the pasta water to help adjust the sauce's consistency later. Drain the pasta and set it aside while you prepare the sauce.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 minced garlic cloves and a pinch (or more, to taste) of red pepper flakes and sauté for 1-2 minutes until the garlic is fragrant and lightly golden.

Pour in 1/2 cup of white wine, allowing it to simmer for 2-3 minutes over medium heat. Stir occasionally, scraping any delicious bits stuck to the bottom of the pan, and let the wine reduce slightly.

Gently fold in 1 pound of crab meat into the skillet, ensuring it’s evenly distributed. Heat the crab for about 3-4 minutes, stirring occasionally, just until warmed through.

Add 1 cup of heavy cream to the skillet, stirring well to combine with the crab mixture. Allow it to simmer for another 2-3 minutes, seasoning with salt and pepper to taste.

Add the drained linguettine to the skillet and gently toss everything together, allowing the pasta to absorb the flavors of the sauce.

Remove the skillet from heat, squeezing fresh lemon juice over the Spicy Crab Linguettine to enhance the flavors. Serve immediately, garnishing each plate with chopped fresh parsley.