Bring a large pot of salted water to a boil. Add linguine and cook according to package directions, typically 8-10 minutes, until al dente. Drain, reserving ¼ cup pasta water.

While the linguine cooks, reheat king crab legs by steaming for 3-5 minutes or microwaving wrapped in damp towels for 3 minutes.

Crack the crab legs open and extract the meat into bite-sized pieces.

In a large skillet over medium-high heat, melt butter.

Add minced garlic to melted butter and sauté for about 1 minute.

Add flour to the skillet and whisk continuously for 1-2 minutes until sandy texture forms.

Gradually whisk in half and half, stirring until the mixture thickens and bubbles gently.

Stir in grated Parmesan cheese and a pinch of salt, simmer until cheese is melted.

Add drained linguine to the skillet, tossing gently to coat with sauce.

Fold in crab meat and heat for an additional minute.

Serve spooned onto plates, garnished with additional Parmesan cheese and chopped parsley.