Stun the crabs in very hot tap water and clean by sticking a clamming or butter knife underneath and behind the shell and prying upwards. Scrape out internal organs, lungs and face, rinse thoroughly and set aside.
Begin heating water for the pasta. Add the linguine with a half of a teaspoon of the salt after it comes to a boil and when the crabs are almost done cooking.
In a separate pot, large enough to accommodate the crabs in one or two batches, start the garlic in the olive oil and butter along with the hot pepper over medium heat. After one minute, add the basil, parsley, oregano salt and pepper and cook for another minute.
Add the wine and clam juice then, half of the crabs. Sprinkle on half of the Old Bay seasoning and stir to mix well and coat the crabs with the mixture. Reduce heat to medium-low, cover and simmer for approximately five minutes until the crabs turn orange. Toss the crabs occasionally to coat them in the liquid. Remove the crabs from the pot and transferto serving platter. Repeat with the second batch of crabs.
Prepare linguine to desired tenderness, strain and put in a large pasta bowl. Pour the liquid portion of the mixture over the linguine and mix well. Top with some of the crabs from the serving platter.
Serve by first distributing some of the pasta and liquid to each bowl and top with a crab or two. Grated Romano cheese on the side is recommended.