Bring a large pot of salted water to a rolling boil. Add the linguine and cook for 8-10 minutes until al dente. Reserve half a cup of pasta water before draining.

In a large skillet, heat olive oil over medium heat. Add sliced garlic and chopped red chilli, sauté for about 2 minutes until fragrant.

Gently fold in the crab meat, stirring for 2-3 minutes until heated through, being careful not to break it up too much.

Pour in a splash of dry white wine and scrape the bottom of the pan. Simmer for 2-3 minutes until reduced.

Stir in the lemon zest, lemon juice, salt, and black pepper, mixing well to ensure seasoning is evenly distributed.

Add the drained linguine to the skillet with crab sauce, tossing to combine, adding reserved pasta water for consistency.

Remove from heat and stir in chopped parsley. Serve while hot, garnishing with more parsley if desired.