Creamy Crab Meat Pasta with Chili and Lemon

0 Put [wprm-ingredient text="1 pound crabmeat, preferably a mixture of claw and lump" uid="0"], in a large bowl. Add 2 tablespoons of the olive oil, 1 tablespoon of the lemon zest, a big pinch of salt, and freshly ground pepper to taste. Stir together to combine. Tip:  You can let this mixture marinate while you chop and prep the other ingredients.
1 Bring a large pot of water to a boil and season generously with salt. Add [wprm-ingredient text="12 ounces dried spaghetti or linguine" uid="7"] and cook until al dente, about 10 minutes or according to the package directions. Don't be afraid to taste a few tester strands. Scoop out about 1 cup of the starchy cooking water before draining.
2 Meanwhile, place a large (12-inch) skillet over medium heat. Add the remaining 2 tablespoons olive oil, [wprm-ingredient text="¼ cup finely chopped shallot" uid="4"], and ½ teaspoon salt. Cook 2-3 minutes, until the shallot is softened and looks translucent. Stir in [wprm-ingredient text="1-2 thinly sliced garlic cloves" uid="5"] and [wprm-ingredient text="½ teaspoon crushed red pepper" uid="6"]. Cook briefly, until the garlic smells fragrant. 
3 Add the crabmeat mixture to the skillet along with ½ cup of the pasta water. Adjust the heat to medium-high, just until the liquid bubbles, then reduce to low heat. Keep in mind that you don't want to "cook" the crab, just warm it up.
4 Still over low heat, add the drained pasta to the skillet and pour in [wprm-ingredient text="¼ cup heavy cream" uid="8"]. Toss the pasta with the crab sauce, using  a pair of tongs or two large spoons. You can drizzle a little more of the pasta water if you think the sauce looks too dry. 
5 Remove the pan from the heat. Add [wprm-ingredient text="2 tablespoons fresh lemon juice" uid="9"] and the remaining tablespoon of lemon zest and [wprm-ingredient text="¼ cup chopped parsley" uid="10"]. Taste the pasta and season with more salt, lemon or red pepper to your taste. Toss together again and serve immediately.