Bring a large pot of water to a vigorous boil, seasoning it with salt.

Add your pasta (linguine, fettuccine, or spaghetti) and cook until al dente, following package directions.

Before draining, reserve ½ cup of pasta water—this helps loosen the sauce later if needed.

Heat olive oil and butter in a large skillet over medium heat.

Add minced garlic and cook for about 30 seconds, stirring constantly until fragrant.

Sprinkle in crushed red pepper flakes (if using) for a subtle heat boost.

Pour in white wine (if using) and let it simmer for 1-2 minutes to enhance the flavor.

Lower the heat and add heavy cream, stirring gently to blend.

Sprinkle in grated parmesan cheese, allowing it to melt into a smooth, velvety sauce.

Stir in lemon zest, salt, and black pepper for a fresh, balanced taste.

Carefully incorporate the lump crab meat, taking care to keep it intact.

Let it warm through for about 2 minutes, so it fully absorbs the flavors of the sauce.

Add the cooked pasta to the skillet and toss gently to coat in the sauce.

If the sauce is too thick, stir in some reserved pasta water to achieve a smoother consistency.

Remove from heat and sprinkle with fresh parsley or basil for a pop of color and freshness.

Serve immediately with extra parmesan cheese and lemon wedges on the side.

Pair it with crusty bread or a simple salad for a well-rounded meal.