Cook the pasta in a large pan of boiling, salted water.
Meanwhile, heat the olive oil in a frying pan and cook the shallot, garlic and chilli over a low to medium heat for 2-3 minutes until beginning to soften, but not brown. Add the tomatoes, increase the heat and cook for 4-5 minutes until pulpy.
Now stir in the vodka, followed by the crab meat, and stir gently together. Season to taste.
Drain the pasta well and return to the pan. Add the sauce and the chopped parsley and stir loosely together. Divide between bowls and top with a good grinding of black pepper.