Bring a large pot of water to a rolling boil. Add the kosher salt, then cook the linguine according to package directions until just al dente, about 1 minute less than the recommended time.

Before draining, scoop out 1 cup of pasta water and set aside. Drain the linguine in a colander and set aside.

Heat the oil in a large skillet over medium heat. Add the minced garlic and grated ginger and cook, stirring, for 1 to 2 minutes until golden and fragrant but not browned.

Add the sambal oelek and stir for 30 seconds until it darkens slightly and smells toasty.

Pour in the crushed tomatoes, ketchup, fish sauce, brown sugar, and white pepper. Stir to combine. Simmer over medium heat for 8 to 10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

Add the drained linguine to the skillet and toss to coat, adding pasta water a splash at a time until the sauce clings to every strand without pooling at the bottom of the pan.

Add the crab meat and toss gently for 1 to 2 minutes over low heat until warmed through. Do not overwork the crab or it will break apart too finely.

Remove the skillet from the heat. Pour the beaten eggs over the pasta in a thin stream while tossing constantly with tongs or a spatula for about 30 seconds until the sauce looks glossy and slightly thickened. The residual heat will set the eggs without scrambling them.

Taste and adjust with a little more fish sauce for salt or sambal for heat.

Divide the linguine among four warmed bowls. Scatter spring onions and cilantro leaves over the top. Serve immediately with lime wedges on the side.