Carefully remove the crab meat from the shells; discard shells. Go through the meat carefully - shells are no fun to eat! Set aside.
Fill the stock pot with enough water to cook the pasta then season the water with sea salt.
Add the pasta strainer insert then add the spaghetti and cook per instructions.
Drain, reserving 3/4 cup of pasta cooking water.
Heat the butter in the large skillet over medium heat.
Add the minced garlic and the crushed red pepper flakes to the melted butter.
Cook, stirring often, for 1 minute.
Add the drained pasta along with some of the pasta water, to taste.
Add the crab meat, fresh parsley, lemon zest, a drizzle of olive oil, and season well with sea salt & freshly cracked pepper, to taste; toss to coat evenly.
Pour into a serving bowl and serve with fresh parmesan and lemon wedges, if desired. Enjoy.