Start by preparing the pecorino fonduta: In a small saucepot over low to medium heat, melt butter and add shallot and garlic; sweat until softened. Add wine, increase heat and reduce wine by half. Add heavy cream, bring to a boil and remove from heat. Add pecorino and blend with a hand-held immersion blender (or a standing blender). Add salt and pepper to taste. Add ¼ teaspoon xanthan gum to thicken slightly. Blend to emulsify. Set aside.

Add water to a large pasta pot, add 2 tablespoons kosher salt and bring to a boil. Add pasta and cook according to package directions just until al dente. (The pasta will cook a bit more in the sauce.)

While the pasta cooks, melt 2 tablespoons butter in a large sauté pan over low heat, add chili paste and sweat for 1 minute. Add ½ cup white wine, increase heat to high and reduce by half. Set heat to low, add pecorino fonduta and stir. Just before draining the pasta, add ¼ cup pasta water to the sauté pan and stir. Drain pasta and add it to the pan, stir to coat and simmer 1 minute. Remove from heat, add Jonah crab, chopped chives and toss gently. To serve, divide pasta among 4 warm pasta bowls. Top with a squeeze of fresh lemon juice and garnish each serving with basil oil or finely chopped fresh basil.

Note: Xanthan gum is used conservatively here as a thickener but if you prefer, you can continue to heat the cream over medium heat to reduce and thicken slightly before adding the pecorino.