Cook the spaghetti or linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

Add the lump crab meat and cherry tomatoes to the skillet, gently stirring to combine. Cook for 3-4 minutes until the tomatoes begin to soften.

Pour in the heavy cream, lemon zest, and lemon juice. Stir well and let simmer for 2-3 minutes. If the sauce is too thick, add some reserved pasta water until desired consistency is reached.

Season with salt and pepper to taste. Add the cooked pasta to the skillet, tossing to coat the noodles in the sauce.

Remove from heat and stir in the chopped parsley. Serve immediately, topped with grated Parmesan cheese.