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1
In a large saucepan of salted boiling water, cook the spaghetti until al dente.
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2
Drain the pasta well, then toss with 1 tablespoon of the olive oil.
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3
Wipe out the saucepan.
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4
Meanwhile, in a small skillet, toast the pine nuts over moderate heat, stirring occasionally, until golden, about 5 minutes.
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5
Transfer to a work surface and chop.
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6
In the same skillet, heat 1 tablespoon of the olive oil.
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7
Add the panko and cook over moderately high heat, stirring frequently, until golden, 3 to 5 minutes.
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8
Transfer to a small bowl and season with salt.
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9
In the large saucepan, heat 1/4 cup of the olive oil.
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10
Add the 6 sliced scallions, the garlic and crushed red pepper and cook over moderate heat, stirring, until the garlic is softened, about 3 minutes.
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11
Add the clam juice and bring to a boil.
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12
Add the spaghetti and cook over moderately high heat, tossing, until most of the clam juice has been absorbed, 3 to 5 minutes.
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13
Add the parsley, lemon zest, pine nuts and remaining 1/4 cup plus 2 tablespoons of olive oil and season with salt.
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14
Toss well.
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15
Gently fold in the crabmeat.
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16
Transfer the pasta to shallow bowls and garnish with the panko and scallions.
