SPAGHETTINI WITH CRAB AND SPICY LEMON SAUCE (for four)

¾ pound spaghettini

4 tablespoons extra virgin olive oil, plus more for drizzling

1 large garlic clove, pressed

¼ cup fresh lemon juice

1-1/2 teaspoons anchovy paste

1 teaspoon lemon peel

½ 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)

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1.   Cook pasta in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally.

.2.   Meanwhile, heat olive oil and garlic in a large skillet over medium heat.  Mix in next four ingredients.

3.  Drain pasta, reserving ½ cup of the cooking liquid.  Add pasta, ¼ cup of cooking liquid, chopped parsley and crabmeat to skillet.  Toss over medium heat until sauce coats pasta, adding more cooking liquid by tablespoons to moisten if necessary, about 4 minutes.  Season with salt and pepper.  Transfer to a large platter.  Top with prosciutto, if desired.  Drizzle with olive oil and garnish with parsley.

from Brian Hill, Bon Appetit Magazine, September, 2007