Cook linguine according to package instructions and set aside. Save ½ cup pasta liquid. In a saute pan over medium high heat add pancetta and cook until crisp. Add Calabrian chilies and oregano and saute 1 minute. Deglaze pan with white wine. Add crab and cook until crab is heated through. Add cooked linguine, parsley, crème fraiche, butter and salt and pepper .Toss to combine, taste and adjust consistency with a splash of reserved pasta water if needed. Top with shredded Parmesan cheese.