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)

Description

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