italian suitcase: creamy crab malloreddus

This morning we were at the farmers market and MrM spotted a new fishmonger, he had white crab meat and we decided to try and replicate MrM's granny favourite dish. She loved to go to a sardinian restaurant in Milan and she always ordered that dish. We managed to go back to that restaurant before its closure this year and that pasta was indeed very good!
When we were in Sardinia this summer we found by change an artisan bakery. They only produce few products with super local ingredients and we bought some malloreddus made with Grano Cappelli, the owner was surprised that I knew that wheat variety! But it's one of the best variety you can have for pasta and bread, soooo tasteful!

Ingredients for 2 people (529kcal/person):
150g white crab meat
150ml single cream
160g malloreddus
15g grated pecorino
2 tsp chopped parsley
1 tbsp EVO oil
1/2 glass dry white wine

Preparation:
Bring plentiful of salted water to the boil and cook your malloreddus accordingly to packing instruction. Eat up a little EVO oil in a frying pan and toss in the crab meat for a couple of minutes, add 1/2 glass of dry white wine and turn up the heat for 3-4 minutes or until alcohol has evaporated.
Pour in the single cream and the grated pecorino, chopped parsley and salt, let simmer while pasta finishes to cook.
Drain the pasta, toss it into the saucepan and give it a good stir.
Serve immediately.