Fill a large pot with water, adding salt, and bring to a boil. Add linguettine and cook for 8-10 minutes until al dente, reserving ½ cup pasta water before draining.

In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.

Pour in white wine and simmer for 2-3 minutes to deglaze the pan.

Gently fold in crab meat, heating through for 3-4 minutes.

Stir in heavy cream and simmer until the sauce thickens, about 2-3 minutes. Season with salt and pepper.

Incorporate drained linguettine into the sauce, tossing to coat. Add reserved pasta water if needed.

Remove from heat and squeeze lemon juice over the pasta, tossing to combine.

Serve garnished with parsley and optional grated Parmesan.