Fill a large pot 3/4-full with water, add a hearty sprinkle of salt, and bring to a boil. Once boiling, add the linguine, and cook according to the instructions on the packaging for ‘al dente’ (typically al dente is represented by the lowest number on the cook time range).

Right before draining, reserve 1/2 cup of pasta water from the pot and set aside. Drain and rinse your cooked pasta noodles, and set aside.

Crack and pick the crab legs, portioning the crab meat into bite-sized pieces, and set aside.

Heat olive oil in a large skillet over medium-high heat. Once hot, crumble the sausage into the skillet, and cook until browned and slightly crisp, about 5-6 minutes, stirring occasionally to break up any large pieces. Once cooked, using a slotted spoon, remove the sausage from the skillet, and set aside on a paper towel-lined plate. Return the skillet to the heat, reducing the temperature to medium. Add the butter and melt. Once melted, add the garlic, onion, Cajun seasoning, and celery salt, sauté for 2-3 minutes or until the veggies are fragrant and the onions are translucent. Add the corn, cooked sausage, and crab meat to the skillet and stir to combine. Cook for another 2-3 minutes just until the corn, sausage, and crab have reheated. Add the noodles and 1/4 cup of the reserved pasta water to the skillet and stir to combine. Bring to a simmer, allowing the butter to coat the noodles completely, adding additional pasta water if the pan-sauce has become too thick. Divide pasta between plates and garnish with chopped parsley before serving.