Recipe information
Yield
4 Servings
Ingredients
3
/4 pound spaghettini
4
tablespoons extra-virgin olive oil plus more for drizzling
1
large garlic clove, pressed
1
/4 cup fresh lemon juice
1
1/2 teaspoons anchovy paste
1
teaspoon lemon peel
1
/2 teaspoon dried crushed red pepper
1
1/2 cups (packed) coarsely chopped fresh parsley plus whole sprigs for garnish
8
ounces lump crabmeat, picked over
3
ounces prosciutto, sliced crosswise (optional)
Need to make a substitution?
Preparation
Step 1
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Step 2
Meanwhile, heat 4 tablespoons olive oil and garlic in large skillet over medium heat. Mix in next 4 ingredients.
Step 3
Drain pasta, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup cooking liquid, chopped parsley, and crabmeat to skillet. Toss over medium heat until sauce coats pasta, adding more cooking liquid by tablespoonfuls to moisten if necessary, about 4 minutes. Season with salt and pepper. Transfer to large platter. Top with prosciutto, if desired. Drizzle with olive oil and garnish with parsley sprigs.