Angel-Hair Pasta With Crab And Country Ham

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

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.

extra virgin olive oil, country ham, unsalted butter, shallot, garlic, dry white wine, lump crabmeat, thyme, pasta, salt, fresh ground pepper, red pepper, parsley

Taken from www.food.com/recipe/angel-hair-pasta-with-crab-and-country-ham-347182 (may not work)