Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set aside.

While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the minced shallots and cook until softened and translucent, about 3-4 minutes.

Add the minced garlic and red pepper flakes to the skillet. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

Pour in the dry white wine (or broth), scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.

Stir in the crushed tomatoes and bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it cook for 8-10 minutes to allow the flavors to meld.

Uncover the sauce. Gently fold in the lump crab meat, taking care not to break up the lumps too much. Cook for just 1-2 minutes, until the crab is heated through. Do not overcook the crab, as it will become tough.

Add the drained linguine to the skillet with the crab sauce. Toss well to coat the pasta. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Remove the skillet from the heat. Stir in the chopped fresh parsley and the zest and juice of one lemon. Season with salt and freshly ground black pepper to taste.

Serve immediately, garnished with additional fresh basil and a sprinkle of grated Parmesan cheese, if desired.