Begin by melting 3 tablespoons of butter in a large skillet over medium heat. Once the butter is bubbling, add 1 finely diced shallot and 2 minced garlic cloves. Season with salt and pepper, then sauté for about 2 minutes until the shallots are translucent and fragrant, stirring occasionally to avoid sticking.

Add 2 cups of halved cherry tomatoes to the skillet, stirring gently. Cook for an additional 3 minutes, allowing the tomatoes to soften and release their juices.

Pour in 1 cup of white wine and the juice of 1 lemon. Stir well and let the sauce simmer for 3-4 minutes, pressing the tomatoes with a spatula to release more juice. Sprinkle in a pinch of chili flakes.

In a separate pot, bring salted water to a rapid boil and add 12 ounces of linguine. Cook until al dente, about 8-10 minutes. Just before draining, reserve 1 cup of pasta water.

Once your linguine is cooked, lower the heat under the tomato sauce and gently fold in 1 cup of fresh crab meat and the zest of 1 lemon. Stir to combine.

Add the drained linguine directly into the sauce, tossing gently. Gradually mix in ½ cup of the reserved pasta water to achieve desired consistency.

Remove the skillet from heat, and add ½ cup of grated Parmesan cheese, tossing until melted and incorporated. Adjust seasoning if necessary. Plate the Crab Linguine and serve immediately.