In a deep pan over low heat, add oil, garlic and chili flakes. After about 5 minutes when garlic is soft, raise the heat to medium-low. Add the crabs to pan then cover. Cook pasta in the meantime. After about 15 minutes, crabs will turn red and become firm while letting out their liquid. Lift out crabs with tongs (see photos) and cut in pieces with scissors into the pot. Mix and season with salt and pepper to taste. When pasta is firm, short of al dente, drain and add to pan. Over medium heat, toss pasta, chopped parsley and crab sauce together. Add to serving bowls and top with more parsley and drizzle of olive oil.
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