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