Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente.
Drain the pasta, reserving 1/2 cup of the pasta cooking water. Set aside.
Prepare the Garlic Butter Sauce:
In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes until the garlic is fragrant but not browned.
Add the lemon zest and juice, then pour in the white wine and broth. Let it simmer for 2-3 minutes to reduce slightly.
Season with salt and pepper to taste.
Add the Crab:
Gently fold in the crab meat, cooking for an additional 2 minutes to warm through. Be careful not to break up the crab too much.
Combine the Pasta and Sauce:
Add the cooked linguine to the skillet, tossing to coat in the buttery sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water to loosen it up and achieve a silky consistency.
Serve:
Plate the pasta and garnish with chopped parsley, extra lemon wedges, and freshly grated Parmesan cheese.
Serving and Storage Tips
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