Twist off the crab legs and claws from the body.
Separate the hard shell from the central part by pushing upwards.
Discard the spongy gills, stomach sac, and hard membranes.
Remove the brown meat with a spoon and set aside for another use.
Pick the white meat from the cracked claws and check for shell fragments.
Boil linguine in salted water for 7–8 minutes until al dente.
Sauté garlic, spring onions, and chili in olive oil for 2 minutes.
Stir in the crabmeat and heat through for 1 minute.
Add white wine and simmer until the alcohol evaporates.
Toss the drained pasta into the pan with herbs and reserved pasta water.
Season with salt and pepper before serving.