Cook pasta according to package directions. Reserve 1 cup hot starchy pasta water, then drain.
In a large skillet over medium heat, melt the butter. Add garlic and sauté for about 1 minute, just to soften the garlic. Pour in the white wine and allow it to cook down and reduce, 2 to 3 minutes. Whisk in ½ cup pasta water, then stir in corn, chili flakes, and salt. Cook for 1 to 2 minutes, until corn are tender. Stir in lemon zest and mix well.
Add drained pasta to the pan along with crab, ½ of the fresh torn mint leaves, the lemon juice and black pepper. Toss together to coat the pasta, adding more pasta water if the sauce looks dry. Remove from heat. Finish with remaining mint, drizzle of olive oil, and flaky sea salt. Garnish with fresh chopped parsley, if desired.
Notes
CRAB NOTES: You can use any fresh or frozen crab for this pasta recipe. If using frozen, thaw and pat dry or squeeze out any liquid before adding to the pasta.MAKE IT DAIRY-FREE: Use your favorite dairy-free vegan butter.SERVING SUGGESTION: Top with chopped, crisp bacon to add a crunchy, salty layer to this dish.