Bring a large pot of water to a boil, over high heat. Add 1 teaspoon salt to the water. Add linguine and cook according to the instructions on the package. When draining the linguine, reserve 2 tablespoons of the water that was used to cook the pasta.

Meanwhile, pick through the crab meat and remove any shell pieces found.

Heat olive oil, in a large skillet, over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the wine, tomatoes and butter to the skillet and cook for 3 minutes, gently stirring occasionally.

Add the crab meat and scallions to the tomato mixture and stir to combine. Season with salt and pepper, to taste. Cook until the crab meat is heated through, about 1 minute. If the crab mixture is too thick, slowly add the reserved water, 1 teaspoon at a time, until desired thickness has been reached.

Divide angel hair evenly among 4 plates. Top each plate with the crab mixture. Serve hot.