Maltagliati pasta with grancevola (Spider crab)

For one serving we need:
one grancevola, extra-virgin olive oil, small tomatoes, parsley.

After having cooked for 15 minutes in boiled water with salt, one big grancevola, I clean it up. I take one frying-pan, put in the olive oil, the small tomatoes, and the parsley, and then I add the cleaned grancevola, letting the whole cooking further, mixing the ingredients and moving the pan, until the contents become a creamy amalgam. The procedure ends adding mixing it with the Pasta Maltagliati di Campofilone, cooked to the right point (al dente).