For 1 portion, remove meat from Snow Crab Legs (1 pound), reserve 2 opened claws and 2 opened leg joints.
For one portion, grill two halves of a Lemon (1).
Cook and drain Fusilli Lunghi (0.25 pound).
In Butter (8 tablespoon) saute Chili Paste (1/3 teaspoon), Garlic Paste (1/3 teaspoon) and Anchovy Paste (1/3 teaspoon) until fragrant, remove from heat.
Add the picked crab meat and crab pieces to the butter, stir until all coated by the butter.
Add fusilli, season with kosher salt to taste, mix, check and adjust seasoning; serve garnished with the pieces of crab and finely sliced Scallion (to taste).