In a large pot, bring salted water to a boil and cook the linguine according to package instructions until al dente, about 8-10 minutes. Remember to reserve a cup of pasta water before draining!

In a skillet over low heat, melt the butter until bubbly. Add the chopped shallots and sauté gently until they turn translucent, about 3-4 minutes.

Toss in the diced tomatoes and let them cook until softened, about 5 minutes. Then, pour in the white wine and let it simmer until the sauce thickens slightly, approximately 3-4 minutes.

Gently fold in the fresh crab meat and season the sauce with salt, pepper, and red pepper flakes to taste. Heat through for 2-3 minutes.

Add the drained linguine to the sauce, tossing it together. Gradually add reserved pasta water until you achieve your desired sauce consistency.

Stir in fresh lemon juice and chopped parsley, then serve immediately, sprinkled with Parmesan cheese.