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