Cook the linguine in a large pot of generously salted water, following timings from the packet.
In a frying pan, gently heat the oil and add the garlic and chilli. Cook until the garlic is starting to colour then add the parsley and salt to taste. Stir for half a minute then add the blue swimming crabmeat.
Remove from heat, add the cooked drained pasta and stir to coat. Add a good drizzle of oil and cracked pepper. Serve immediately.
Notes
Keeping the recipe simple means you can really savour the sweet flavour of the crab meat.