Angel-Hair Pasta With Crab and Country Ham |
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Prep Time: 6 Minutes Cook Time: 20 Minutes |
Ready In: 26 Minutes Servings: 4 |
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A Marcia Kiesel recipe from Food & Wine Magazine, January 2009 edition, is as always with her recipes, easy, fast and scrumtious!! ;) A Pinot Blanc a/k/a the poor man's Chardonay, has a bright acidity that's terrific with dishes like this lush pasta.Fabulous US bottlings, like the 2007 Robert Foley Vineyards from Napa and the 2006 Erath from Oregon, cost less than $25 a bottle. From What to Cook Now: Trendsetting Recipes, Ingredients and Products :) Ingredients:
1 tablespoon extra virgin olive oil |
2 slices country ham or 2 slices prosciutto, cut into thin strips |
3 tablespoons unsalted butter |
1/2 cup sliced shallot |
1 small garlic clove, minced |
3/4 cup dry white wine |
1/2 lb lump crabmeat |
1 1/2 teaspoons chopped thyme |
1/2 lb dried angel hair pasta |
salt |
fresh ground pepper |
crushed red pepper flakes (about 2-3 pinches) |
2 tablespoons chopped parsley |
Directions:
1. In a deep skillet, heat the oil.
2. Add the ham and cook over moderate heat, tossing, until hot; using tongs, transfer to a paper-lined plate.
3. Melt 1 tablespoon of butter in the skillet.
4. Add the shallots and cook over moderate heat until softened, 4 minutes.
5. Add the garlic and cook until fragrant.
6. Add the wine and boil until reduced by half, 2 minutes.
7. Add the crab and thyme and toss until hot.
8. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente; drain, reserving 2/3 cup of the cooking water.
9. Add the ham, pasta, reserved cooking water, crushed red pepper flakes (if using) and remaining 2 tablespoons of butter to the skillet; toss.
10. Season with salt and pepper.
11. Garnish the pasta with the parsley and serve in bowls.
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