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Angel-Hair Pasta With Crab and Country Ham

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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 :)”
READY IN:
26mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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