Angel-Hair Pasta With Crab And Country Ham - cooking recipe

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

Preparation

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.