Once the spider crab is cleaned, blanch it for 8-10 minutes and drain. Extract the crab meat, including the one in the claws with, then once crumbled, place it in a bowl. Clean the pepper and chop it into chunks.Blanch and clean the tomatoes then chop them coarsely. Peel the shallots and slice them finely, rinse the parsley and the basil and chop them both. Heat 2 tbsp of oil in a pan, add the pepper and brown for 4-5 minutes mixing with a wooden spoon; drain them and keep them aside. In the same pan brown the crab the meat for 2 minutes and place aside.Heat the leftover oil in the cooking pan, add the chopped shallots and fry until soft, add the tomatoes and after 2-3 minutes add the pepper kept aside, add the salt and simmer for 15 more minutes.Two minutes before it is ready add the crab meat kept aside, the parsley and the basil. Cook the pasta al dente and once drained mix it with the crab and serve. To make an inviting presentation serve the pasta with the sauce in the empty shell of the spider crab.