Ingredients

Serves 6

　　1 pound good-quality crabmeat, picked over

　　1 pint cherry tomatoes, halved

　　1 lemon, zested, juiced

　　1 teaspoon freshly ground black pepper

　　1/2 cup plus 2 tablespoons chopped fresh parsley, divided

　　1/4 cup extra-virgin olive oil, plus more to taste

　　1 teaspoon kosher salt, plus more to taste

　　1 pound spaghetti

　　

Step 1

Combine crabmeat, tomatoes, lemon zest, lemon juice, pepper, 1/2 cup parsley, 1/4 cup oil, and 1 tsp. salt in a large bowl.

　　

Step 2

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and add to crab mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.

　　

Step 3

Transfer pasta mixture to a serving bowl or platter and top with remaining 2 Tbsp. parsley. Serve immediately.