Crab Pasta With Snap Peas and Mint

Fine sea salt, as needed

linguine or spaghetti

unsalted butter, to taste

sliced sugar snap peas

scallions, whites and greens (both light and dark) thinly sliced

red chile flakes, more to taste

Finely grated zest of 1 lemon

crab meat, preferably lump

torn mint leaves

Juice of 1/2 lemon, more to taste

Freshly ground black pepper

Extra-virgin olive oil, for serving

Flaky sea salt, for serving