Boil the water for the pasta, being sure to add 1-2 tablespoons of Kosher salt to salt the pasta water.
While the water is boiling, melt the butter in a large pot over medium heat and cook the garlic for about 2 minutes until lightly golden.
Next, add the white wine and lemon juice and simmer for several minutes until reduced and only about ¼ of the liquid remains.
While the liquid is reducing, cook the pasta. Cook for 2 minutes under the suggested package cook time. Drain, but reserve about 1 cup of pasta water.
Add the reserved pasta water directly to the pot along with black pepper, chili flakes, and ¾ teaspoon of salt.
Next, add the spaghetti and let simmer until the sauce has reduced and the pasta has finished cooking, about 2-3 minutes.
While the pasta is simmering, gently toss the crab with the olive oil, fresh parsley, and remaining ¼ teaspoon of salt. Once the sauce has reduced and the pasta is cooked through, fold in the crab and cook for another 1-2 minutes.
Top with generous serving of garlic parmesan breadcrumbs and serve.
