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)

Instructions

1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Meanwhile, heat 4 tablespoons olive oil and garlic in large skillet over medium heat. Mix in next 4 ingredients.
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.