Ingredients

• 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

Instructions

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