Crab Spaghetti with Zucchini and Basil Recipe | Geoffrey Zakarian | Food Network

Ingredients

• Kosher salt
• 1 pound spaghetti
• 3 tablespoon extra-virgin olive oil, plus more for garnish
• 1 medium zucchini, diced
• 1 teaspoon red pepper flakes
• 4 cloves garlic, sliced
• 1 small habanero, stemmed, seeded and chopped
• 1/2 cup white wine
• 2 tablespoons unsalted butter, at room temperature
• 8 ounces jumbo lump crabmeat
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh basil leaves, plus more for garnish
• Zest of 1 lemon
• Freshly ground black pepper
• 1/4 cup chopped fresh dill