Lightly fry the garlic clove in a pan then add chopped cherry tomatoes and simmer with white wine until reduced. Season with chilli pepper and cook over a low heat for 10 minutes. Add the crab flesh and the Trevallii UHT cooking cream and cook for 2 minutes more. Taste and put salt in if necessary.
Boil the pasta in salty water, drain al dente and complete the cooking in the pan with the sauce to let the sauce coat the pasta. Decorate with chives and serve.
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