Wash chard stems and some of the leaves and cut into fine strips. Drain the crayfish in a colander. Peel the garlic clove. Cook pasta in salted water until al dente.
Crush garlic coarsely and sauté in olive oil until colorless. Sauté the chard vegetables in it, deglaze with the vegetable stock and continue to steam briefly.
Add cream and reduce. The chard should not become too soft, but retain some bite.
Fold in crab tails, season with lemon juice, salt, pepper and Tabasco.
Arrange drained pasta on warmed plates.
Pour crab and chard sauce on top of pasta.