Heat the oil in a large wok or saucepan. Add the garlic and chilli and fry over a low heat for 1-2 minutes. Pour in the wine and allow to bubble for a few minutes to reduce.
Add the tomatoes and cook over a medium high heat for about 8 minutes, or until the tomatoes have broken down and the sauce tastes rich. Season with salt and pepper and stir in the crab meat, then the lemon juice and zest and finally the parsley.
Meanwhile cook the linguini in plenty of boiling salted water for 8-10 minute until al dente. Drain reserving a little of the cooking water.
Immediately stir the pasta through the sauce over the heat with 1 tbsp of the cooking water until the sauce clings to the pasta. Serve immediately.