Pat the thawed rapana meat dry and cut larger pieces in half. Heat olive oil in a wide skillet over medium-high heat. Add the garlic and chilli flakes; fry 60 seconds until fragrant. Add cherry tomatoes; cook 3 minutes, lightly crushing them. Pour in white wine; reduce by half, about 2 minutes. Add rapana pieces; stir gently and cook only 3–4 minutes. Finish with parsley, season with salt and pepper. Serve immediately.