Cook the Linguine: In a large pot, bring salted water to a boil. Add linguine and cook until al dente according to package instructions; this usually takes about 8-10 minutes. Drain and set aside.
Sauté Garlic and Onion: In a large pan, heat the olive oil over medium heat. When hot, add the finely chopped onion and minced garlic. Sauté until they’re soft and fragrant, about 3-4 minutes.
Add Wine: Pour in the white wine, allowing it to simmer for a few minutes. This step helps develop flavor and reduce the acidity of the wine, intensifying the amazing taste.
Make the Sauce: Lower the heat and stir in the heavy cream. Let it come to a gentle simmer, making sure to mix everything well.
Combine with Crab: Gently fold in the fresh crab meat, being careful not to break it apart too much. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until everything is heated through.
Toss in Pasta: Add the cooked linguine to the sauce. Mix until the pasta is well coated.
Serve: Dish out the crab linguine into bowls, garnishing with fresh parsley and a sprinkle of grated Parmesan cheese if desired.
