Ingredients
| Dungeness Crab | 1/2 lbs. |
| Parsley | 1 bunch |
| Olive Oil | 3/4 cup |
| Garlic clove | 1 |
| Anchovy | 4 to taste |
| Lemon zest and Juice | 1/2 Lemon |
| Linguine | 1/2 lbs. |
| Salt | 2 tbsp. |
| Water | 2 quarts |
| Parmesan, fresh grated | 1/2 cup |
| Salt and pepper | to taste |
Directions
- Bring salted water to a boil.
- Trim parsley stems and blanch briefly in the boiling water until wilted.
- Plunge parsley into ice water until cooled, then drain.
- In a blender, combine parsley, olive oil, garlic, anchovy, lemon zest, and lemon juice. Blend until smooth.
- Cook linguine until al dente, then drain, reserving 1/2 cup or more of pasta water as needed.
- While the pasta is still hot, mix in the verde sauce and reserved hot pasta water. Fold in the crab meat.
- Garnish with additional crab meat, parmesan, and a drizzle of olive oil.