Angel-Hair Pasta with Crab and Country Ham
Recipe from
Food & Wine
Pinot Blanc, a.k.a. the poor man's Chardonnay, has a bright acidity that's terrific with dishes like this lush pasta from F&W's Marcia Kiesel. Fabulous U.S. bottlings, like the 2007 Robert Foley Vineyards from Napa and the 2006 Erath from Oregon, cost less than $25 a bottle.
Servings:
4
Prep Time:
25 mins
Total Time:
25 mins
Ingredients
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1 tablespoonextra-virgin olive oilsee savings
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2 slicesof country ham or prosciutto, cut into thin stripssee savings
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3 tablespoonsunsalted buttersee savings
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1/2 cupsliced shallotssee savings
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1small garlic clove, mincedsee savings
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3/4 cupdry white winesee savings
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1/2 poundlump crabmeatsee savings
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1 1/2 teaspoonschopped thymesee savings
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1/2 pounddried angel-hair pastasee savings
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Salt and freshly ground peppersee savings
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2 tablespoonschopped parsleysee savings
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Directions
1.
In a deep skillet, heat the oil. Add the ham and cook over moderate heat, tossing, until hot; using tongs, transfer to a plate.
2.
Melt 1 tablespoon of butter in the skillet. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the garlic and cook until fragrant. Add the wine and boil until reduced by half, 2 minutes. Add the crab and thyme and toss until hot.
3.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving 2/3 cup of the cooking water.
4.
Add the ham, pasta, reserved cooking water and remaining 2 tablespoons of butter to the skillet; toss. Season with salt and pepper. Garnish the pasta with the parsley and serve in bowls.
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