From Mark Bittman in the New York Times
Salt to taste
1/3 cup extra virgin olive oil
2 tablespoons slivered or minced garlic
2 dried red chilies, or to taste
1 lb pasta
1/2 lb crab meat, or more
1/4 cup chopped fresh parsley
1 cup fresh cherry or grape tomatoes
Bring a large pot of water to a boil and salt it. Put oil, garlic, chilies and a pinch of salt into a sauce pan large enough to hold the cooked pasta and turn the heat to medium low. Cook, shaking the pan, until the garlic just begins to color. Add the tomatoes and cook until they collapse. Turn off the heat.
When the water boils, cook the pasta. When it just about done, turn the heat back on to low under the oil, tomatoes and garlic and add the crab; stir once or twice. Drain the pasta, reserving a bit of the cooking water. Toss it into the crab sauce and mix to coat the pasta with sauce. If the mixture appears a bit dry add reserved cooking water or olive oil. Stir in parsley, adjust the seasoning and serve.
Serves 3 or 4.