This is a fast, easy recipe you can whip up on a moment's notice... if you have crabmeat. If not, you will have to shell some crabs, first. As I mention above, it's really best eaten straight away and will not keep well.
Bring a large pot of water to a boil. When it's hot, add enough salt to make it taste like seawater. Start boiling your pasta.
When the pasta is almost ready, heat the olive oil over medium-high heat in a large pan. When it's hot, add the garlic and sauté for 30 seconds. Add the remaining ingredients and mix well. Cook for another minute or so.
Using tongs or somesuch, move the pasta to the pan. You want a little of the pasta water to come with it, so you don't need to drain it too much. Toss well and serve.
Video
Notes
I mostly use snow crab or Dungeness crab for this recipe, but any crabmeat you have available will work.
Keys to Success
This comes together quickly so have everything all set. The best way to do this is to start the water for the pasta, and then start chopping. You'll have it all ready by the time the pasta's done cooking.
For some variations, you could add red pepper flakes or chopped chiles, maybe a diced tomato or two, some blanched, chopped greens like chard or nettles, and you can play with the fresh herbs, too.
If you want to make this recipe a little richer, mix in maybe 1/4 cup of heavy cream about 2 minutes before you serve.