Angel hair pasta with crab meat and country ham
01.12.2011 
This is Week #2 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food & Wine Annual Cookbook 2010.
This recipe was awesome. I considered telling you how awesome I thought it was, but I won't do that. It's a bit embarrassing. Let's just say I can eat a lot when I want to. I remember my mom always saying that when I was younger, and even sometimes now when I see her. "You sure can eat a lot." Thanks, Mom! It's true, though. I can.
I have a feeling there will be a handful of recipes that I make for this challenge that I won't love and that I won't recommend, but this was not one of them. This was, again, awesome. I'm getting repetitive, sorry.
Start out by cutting 2 slices of ham into strips. (I used 3 slices because I am a huge ham lover.)
Slice enough shallots to fill 1/2 cup (or slice a few green onions if you forget to buy shallots).
Grab a deep skillet and heat 1 tablespoon of extra virgin olive oil. Add the ham and cook over medium heat, tossing, until hot. Using tongs is helpful.
Transfer the ham to a plate.
Melt 1 tablespoon of butter in the skillet.
Add the shallots (or green onions) and cook over medium heat until they are softened, about 4 minutes.
Add 1 clove of minced garlic and cook until fragrant. Add 3/4 cup of dry white wine and boil until it is reduced by half, about 2 minutes.
Chop 1/2 pound of crabmeat.
Add the crabmeat to the skillet, along with 1 1/2 teaspoons of thyme. Toss until hot.
Cook 1/2 pound of angel hair pasta in a large pot of boiling water until al dente. Drain pasta, reserving 2/3 cup of the cooking water. Don't accidentally dip your finger into the boiling water like some people might do.
Add the ham, pasta, reserved cooking water and 2 tablespoons of butter to the skillet and toss until hot. Season with salt and pepper.
Garnish with fresh, chopped parsley. I hope you enjoy this as much as I did!
Reader Comments (2)
Is it just me? I can't find the pin for this recipe? It sounds delicious and easy! This is a combination I like.
This sounds like a simple, wonderful recipe... I just wish you used REAL crab meat. It's SO much better that way.
For Cheryl - "http://www.pipandebby.com/storage/recipes/AngelHairCrabHamRecipe.pdf"