Angel-Hair Pasta With Crab and Country Ham

• extra virgin olive oil↗1 tablespoon
• slices country ham or 2 slices prosciutto, cut into thin strips↗2 slices
• unsalted butter↗3 tablespoons
• sliced shallot1⁄2 cup
• small garlic clove, minced↗1
• dry white wine↗3⁄4 cup
• lump crabmeat↗1⁄2 lb
• chopped thyme1 1⁄2 teaspoons
• dried angel hair pasta↗1⁄2 lb
• salt↗
• fresh ground pepper↗
• crushed red pepper flakes (about 2-3 pinches)↗
• chopped parsley2 tablespoons

Step-by-step instructions

1. 1

   In a deep skillet, heat the oil.

2. 2

   Add the ham and cook over moderate heat, tossing, until hot; using tongs, transfer to a paper-lined plate.

3. 3

   Melt 1 tablespoon of butter in the skillet.

4. 4

   Add the shallots and cook over moderate heat until softened, 4 minutes.

5. 5

   Add the garlic and cook until fragrant.

6. 6

   Add the wine and boil until reduced by half, 2 minutes.

7. 7

   Add the crab and thyme and toss until hot.

8. 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. 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. 10

    Season with salt and pepper.

11. 11

    Garnish the pasta with the parsley and serve in bowls.