Add half of the olive oil, the onion and the garlic to a large saucepan, cooking on medium heat.
Pour in the tomatoes when the garlic begins to sizzle and the onion is translucent. Season with the salt, black pepper and red pepper flakes before bringing to a boil.
Lower the heat, and simmer for 30 minutes, stirring occasionally.
Meanwhile, boil a large pot of lightly salted water, and cook the pasta, until al dente.
In another pan, heat the remaining olive oil on high. Add the shrimp, and the white wine, and cook for about two minutes, stirring frequently or until the shrimp turn pink 4 minutes or so.
Add the lump crab meat and cook for a few more minutes.
Place the seafood in the tomato sauce. Cook for three to four minutes or until the sauce begins to bubble.
Combine al dente pasta, the seafood in one pan, toss gently.
Sprinkle with parsley and serve immediately.
