Pasta With Smithfield Ham, Crab and Shiitakes in Creamy Garlic Sauce

• 4 tablespoons butter
• 1/2 medium-size yellow pepper, julienned
• 1/2 medium-size red bell pepper, julienned
• 4 large shiitake mushrooms, stems discarded, caps julienned
• 2 teaspoons minced garlic
• 1/4 pound Smithfield ham, thinly sliced and julienned
• 1 pound lump crab meat
• 2 cups heavy cream
• 2 tablespoons minced parsley
• 1 pound fresh angel-hair pasta
• 2 tablespoons olive oil
• Freshly ground black pepper

1. Bring a large pot of water to a rolling boil.
2. Melt butter in a large skillet.
3. Add peppers and cook just until slightly wilted.
4. Add shiitakes and garlic and saute over medium heat until tender but not browned, about 3 to 5 minutes.
5. Stir in ham and crab, then whisk in heavy cream.
6. Add parsley and cook over medium-low heat until sauce is thick enough to coat the back of a wooden spoon, about 5 to 7 minutes.
7. While sauce is reducing, add pasta to boiling water and cook until al dente, about 2 minutes.
8. Drain well and toss with olive oil.
9. Transfer pasta to a large serving bowl and spoon sauce over.
10. Season with pepper, toss well and serve at once.

butter, yellow pepper, red bell pepper, shiitake mushrooms, garlic, ham, crab meat, heavy cream, parsley, angelhair pasta, olive oil, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/9241 (may not work)