ANGEL-HAIR PASTA WITH CRAB AND COUNTRY HAM
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 :)
Provided by Manami
Categories Ham
Time 26m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a deep skillet, heat the oil.
- Add the ham and cook over moderate heat, tossing, until hot; using tongs, transfer to a paper-lined plate.
- 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.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente; drain, reserving 2/3 cup of the cooking water.
- Add the ham, pasta, reserved cooking water, crushed red pepper flakes (if using) 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.
Nutrition Facts : Calories 431.8, Fat 13.6, SaturatedFat 6.2, Cholesterol 65.9, Sodium 223.9, Carbohydrate 47.8, Fiber 1.9, Sugar 1.5, Protein 20.8
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