Spaghettini with Crab and Spicy Lemon Sauce
['3/4 pound spaghettini', '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)']
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.
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