Salt to taste
1/3 cup extra-virgin olive oil
2 tablespoons slivered or minced garlic
2 dried red chilies, or to taste
1 pound pasta
1/2 pound crab meat, or more
1/4 cup chopped fresh parsley leaves
Bring a large pot of water to a boil, and salt it. Put oil, garlic, chilies and a pinch of salt in a saucepan large enough to hold cooked pasta and turn heat to medium-low. Cook, shaking pan, until garlic just begins to color; turn off heat.
When water boils, cook pasta. When it is just about done, turn heat under oil back to low and add crab; stir once or twice. Drain pasta (reserve a bit of cooking water), and toss it in crab sauce to coat. If mixture seems a bit dry, add reserved cooking water or more olive oil. Stir in parsley, adjust seasoning, and serve.