Angel hair pasta with crab meat and country ham

This is Week #2 of my 2011 cooking challenge! Click here to view all recipes from this challenge. 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 have a slight love affair with ham.)

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!

Angel Hair Pasta with Crab Meat and Country Ham

Pasta, Crab, and Ham OH MY! Be prepared to eat way more than you should!

Contributed by Food & Wine Annual Cookbook 2010

Published Jan 12, 2011 Print Friendly and PDF

Serves: 4

Total time: 25 min

AngelHairCrab&Ham"

Ingredients:

  • 1 Tbsp. extra-virgin olive oil
  • 2 thin slices of country ham or prosciutto, cut into thin strips
  • 3 Tbsp. unsalted butter
  • ½ cup sliced shallots
  • 1 small clove garlic, minced
  • ¾ cup dry white wine
  • ½ pound lump crabmeat
  • 1 ½ teaspoons chopped thyme
  • ½ pound dried angel hair pasta
  • Salt and freshly ground pepper
  • 2 Tbsp. chopped parsley
Instructions:
  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 with the parsley and serve in bowls.