5 Step Crab Linguine in White Wine Sauce

8 ounces whole wheat linguine cooked according to package instructions reserving 1/2 cup of the cooking liquid
1/4 cup extra virgin olive oil
2 cloves garlic grated
1 pinch chili flakes
1 pound precooked snow crab legs cut into 3-4 inch pieces
1/2 cup dry white wine or chicken broth such as Sauvignon Blanc
1/4 cup lemon juice
salt and pepper to taste
minced parsley and parmigiano reggiano optional garnish

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Heat the olive oil over medium heat in a large, deep skillet. Sauté garlic for 30 seconds or until fragrant.
Add chili flakes and crab legs to the pan and sauté an additional minute. Pour white wine into the pan to deglaze.
Increase heat to high and bring to a boil then cover with a lid to allow crab legs to steam and warm through about 2-3 minutes.
Toss in pasta along with reserved cooking liquid and lemon juice. Season with salt and pepper to taste.
Serve crab linguine in a large pasta bowl and garnish with minced parsley and Parmigiana Reggiano to taste.