In a large chef's pan over medium heat, melt ½ tablespoon of unsalted butter with ½ tablespoon of olive oil until foamy. Add three finely diced banana shallots and three minced garlic cloves, seasoning with one teaspoon of salt and ¼ tablespoon of sugar. Cook for about 5 minutes, stirring occasionally, until soft and translucent.

Stir in four diced fresh tomatoes. Cook for an additional minute, allowing the tomatoes to warm through and release their juices, enhancing the flavor.

Pour in 120ml of dry white wine or vermouth and the juice of one tablespoon of freshly squeezed lemon. Increase the heat slightly and let it simmer for about 5 minutes, allowing the flavors to deepen.

Gently fold in 200g of brown crab meat and 200g of white crab meat into the sauce. Stir carefully to combine and ensure the crab remains chunky.

In a separate pot, bring salted water to a boil and add 400g of linguine. Cook until al dente, about 8-10 minutes. Reserve 120ml of the pasta water before draining.

Mix the drained linguine into the crab sauce, ensuring it is thoroughly coated. Add 4 tablespoons of grated Parmesan cheese and stir until melted and creamy. Incorporate reserved pasta water as needed.

Finish by tossing in 2 tablespoons of finely chopped flat-leaf parsley and a pinch of red pepper flakes. Ensure everything is well combined and heated through before serving.