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Spaghetti with Crab and Tomatoes

['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']

Combine crabmeat, tomatoes, lemon zest, lemon juice, pepper, 1/2 cup parsley, 1/4 cup oil, and 1 tsp. salt in a large bowl.
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.
Transfer pasta mixture to a serving bowl or platter and top with remaining 2 Tbsp. parsley. Serve immediately.

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