Step 1: Cook the Linguettine

Start by bringing a large pot of salted water to a boil. Add the linguettine pasta and cook according to the package instructions until al dente—usually about 8-10 minutes. Once cooked, reserve about 1/2 cup of pasta water before draining. This pasta water will help bind the sauce to the pasta later. Set the cooked pasta aside.

Step 2: Sauté the Garlic and Red Pepper Flakes

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes to the pan. Sauté for about 1-2 minutes, or until the garlic becomes fragrant. Be careful not to let the garlic burn, as it can turn bitter quickly.

The red pepper flakes will infuse the oil with heat, making the base of your sauce rich and aromatic. If you prefer less spice, you can adjust the amount of red pepper flakes based on your heat tolerance.

Step 3: Add the Wine and Crab Meat

Once the garlic is fragrant, carefully pour in the white wine and allow it to cook down for 2-3 minutes. This will help concentrate the flavors and create a subtle depth of flavor in your sauce. The wine also helps to deglaze the pan, lifting any tasty bits from the bottom of the skillet.

Next, add the crab meat to the skillet, gently stirring to combine. Cook the crab for about 3-4 minutes, just until heated through. Since crab meat is delicate, be careful not to overcook it. Stir it gently to ensure that it doesn’t break into small pieces. If you’re using fresh crab, be sure to pick through the meat to remove any shells before adding it to the pan.

Step 4: Create the Creamy Sauce

Now, pour in the heavy cream and bring the mixture to a simmer. Stir occasionally to incorporate the cream and make the sauce silky and smooth. Season with salt and pepper to taste. Let the sauce simmer for 2-3 minutes to thicken slightly.

Once the sauce has reached a creamy consistency, taste and adjust the seasoning if necessary. You can add a pinch more salt or pepper, depending on your preference. If you like extra heat, you can sprinkle in more red pepper flakes at this point.

Step 5: Combine the Pasta and Sauce

Add the cooked linguettine to the skillet with the creamy crab sauce. Toss the pasta gently to coat it in the sauce, making sure every strand is covered. If the sauce seems too thick, you can add a little of the reserved pasta water to loosen it up and help the sauce adhere to the pasta.

The pasta should be coated in a glossy, rich sauce that clings to each noodle, with the sweet, tender crab throughout. Give everything a final toss to ensure it’s well combined.

Step 6: Garnish and Serve

Once the pasta and sauce are mixed, remove the skillet from the heat. Squeeze a little fresh lemon juice over the top to add a touch of acidity that brightens the flavors and balances the richness of the sauce.

To serve, divide the pasta among individual plates. Garnish each serving with chopped fresh parsley for a burst of color and a fresh contrast to the creamy sauce. If you like, you can also sprinkle a bit of grated Parmesan cheese over the top for added richness and flavor.