In a large chef’s pan, melt 2 tablespoons of unsalted butter along with 1 tablespoon of olive oil over medium heat.

Add 1 finely diced banana shallot and 3 minced garlic cloves to the pan, sprinkling in a pinch of salt and a teaspoon of sugar. Sauté gently for about 3–4 minutes until the shallots soften and become translucent.

Stir in 2 chopped fresh tomatoes and continue to cook for another minute, allowing them to soften.

Pour in ½ cup of dry white wine or vermouth, followed by 1 tablespoon of freshly squeezed lemon juice. Let the mixture simmer for about 5 minutes.

Gently fold in 1 cup of brown crab meat and ½ cup of white crab meat. Heat them through on low for about 2 minutes.

While preparing your sauce, bring a large pot of salted water to a boil. Add 8 ounces of linguine and cook for about 8 minutes until al dente. Before draining, reserve ½ cup of the pasta water.

Drain the linguine and add it directly to the crab sauce in the pan. Mix in ¼ cup of grated Parmesan cheese and gradually add the reserved pasta water.

Toss with freshly chopped flat-leaf parsley and serve immediately. For an extra kick, sprinkle red pepper flakes over each serving.