soooo, i made the crab legs last night! they were awesome! i used the recipe i listed, except i omited the lime juice, it just didn't feel right. (Oh, i also first slightly heated the crab legs in the oven, just so they weren't icy when going in the saute pan)

I made the Linguine as follows:

1/2-1 pound linguine
2 tablespoons salt (for pasta cooking water)
1/4 cup extra-virgin olive oil
3 shallots, finely chopped
4 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
1 cup dry white wine
2 tablespoons unsalted butter

Cook the pasta until just al dente, and drain, reserving a little pasta water.
In a saute pan, heat the oil and add the shallots, garlic, and crushed red pepper and saute until lightly browned, about 4 to 5 minutes. Add the wine, bring to a boil, then add the butter, and remove from heat.

Add the drained pasta to the pan with the wine mixture.

The sauce this created and the sauce the crab mixture created was awesome mixed together. And great with a hunk of italian bread dipped into it.

I'm not scared of seafood anymore! Woohoo!