1. Cook the Linguine

Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set it aside. Toss the pasta lightly with a drizzle of olive oil to prevent sticking.

2. Prepare the Sauce

While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Once the butter is melted and bubbling, add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to let the garlic brown, as it can turn bitter.

If you’d like a bit of heat, add the red chili flakes at this stage and cook for another 30 seconds.

3. Add the Crab and Wine

Gently fold the crab meat into the skillet, breaking up any large pieces but being careful not to overmix and shred the delicate meat. Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to cook off and the flavors to meld.

4. Add Lemon and Herbs

Stir in the lemon zest, lemon juice, and half of the chopped parsley and basil (if using). Season with salt and freshly ground black pepper to taste. Let the mixture cook for another minute, then turn the heat to low.

5. Combine the Pasta and Sauce

Add the cooked linguine to the skillet, tossing gently to coat the pasta in the sauce. If the mixture seems dry, add a splash of the reserved pasta water, a little at a time, until the desired consistency is reached. The pasta water helps create a silky, emulsified sauce that clings to the noodles.

Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.

6. Serve and Garnish

Divide the crab linguine among four plates or bowls. Garnish with the remaining parsley and basil, and add optional toppings like grated Parmesan cheese or extra lemon wedges. Serve immediately and enjoy!