Bring a large pot of salted water to a rolling boil over high heat. Add the tagliatelle or your chosen long pasta and cook until al dente, typically around 8-10 minutes. Reserve about 1/2 cup of the pasta water, drain, and set aside.

In a large skillet, add extra virgin olive oil and unsalted butter over medium-high heat. Once hot, add minced garlic, anchovy filets, and red pepper flakes. Cook for about 2-3 minutes until fragrant.

Gently fold in lump crab meat into the skillet and heat for 1 minute. Pour in white wine to deglaze the pan, scraping up any brown bits. Season with kosher salt, then add drained pasta, lemon juice, and zest, stirring to combine.

Add heavy cream and a splash of reserved pasta water, stirring over medium heat until the pasta is coated and the sauce reaches desired consistency. Adjust salt if needed. Garnish with parsley, dill, and capers before serving.