Prep the aromatics and corn

• Dice the shallot and mince the garlic cloves.
• Cut the kernels off the corn cob.
• Chop the parsley and chives.

Cook the linguine

• Bring a pot of salted water to a boil.
• Drop in the linguine and cook until al dente.
• Reserve a splash of pasta water before draining.

Sweat the vegetables

• Heat the olive oil and butter in a pan until melted.
• Add the shallot, garlic and corn kernels.
• Season with salt and pepper and cook until softened.

Build the lemon sauce

• Add the lemon zest, lemon juice and crushed red pepper.
• Pour in the white wine and let it reduce.

Add the crab and pasta

• Stir in the drained lump crab meat.
• Add the cooked linguine and a splash of pasta water.
• Toss with the parsley and chives until glossy.

Taste and serve

• Taste and adjust the seasoning.
• Serve immediately.