How to Make It
In a small nonreactive heat-proof bowl, cover the sun-dried tomato halves with the boiling water and set aside until softened, about 20 minutes. Drain the tomatoes and chop them coarsely.
Fill a large pot with water, cover and bring to a boil. Meanwhile, in a large nonreactive saucepan, heat the olive oil. Add the shallot and garlic and cook over moderate heat until softened but not browned, about 5 minutes. Add the sun-dried tomatoes and cook for 1 minute. Add the wine and boil over high heat until almost evaporated, 2 to 3 minutes. Add the chicken stock and bring to a boil. Gently stir in the crabmeat and oregano and cook until heated though, about 2 minutes. Remove from the pan from the heat and add the butter; stir until smooth. Season with salt and pepper.
Add salt and the farfalle to the boiling water. Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente.
Drain the pasta and transfer it to a large warmed serving bowl. Pour the crab sauce over the farfalle, add the chopped parsley and toss well. Serve at once.