I am making crab cakes this evening (nothing flashy, a typical recipe). I wanted to pair it with a pasta rather than a salad or vegetable. I am making a lemon spaghetti with lemon zest, basil, some pecorino romano. I would normally go for a high acidity wine for just the crab cakes, but does the tangy nature of the pasta change the equation? Any ideas on what would be a good wine for the dish?