For the pasta, bring a pot of salted water to boil. Add the linguine and cook for 7-8 minutes or until al denta, according to the package instructions. When the pasta is almost finished, add the peas to the boiling water and cook for no more than 90 seconds. Drain the pasta and peas together and keep warm.
2. Meanwhile, for the sauce, heat the olive oil in large, deep frying pan. When the oil is hot, add the garlic and spring onions and chili flakes. Cook for 1-2 minutes, until the garlic has softened. Add the crabmeat to the pan and cook for another 2 minutes, or until it has been heated through.
3. Add the white wine to the pan and cook until most of the alcohol has evaporated.
4. Add the pasta and peas to the pan and stir. Top with fresh basil and salt and pepper to taste. Serve immediately.
