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Angel-Hair Pasta with Crab and Country Ham

Pinot Blanc, a.k.a. the poor man's Chardonnay, has a bright acidity that's terrific with dishes like this lush pasta from F&W's Marcia Kiesel. Fabulous U.S. bottlings, like the 2007 Robert Foley Vineyards from Napa and the 2006 Erath from Oregon, cost less than $25 a bottle.


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  • Total Time:
  • Servings: 4

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  • 1 tablespoon extra-virgin olive oil
  • 2 thin slices of country ham or prosciutto, cut into thin strips
  • 3 tablespoons unsalted butter
  • 1/2 cup sliced shallots
  • 1 small garlic clove, minced
  • 3/4 cup dry white wine
  • 1/2 pound lump crabmeat
  • 1 1/2 teaspoons chopped thyme
  • 1/2 pound dried angel-hair pasta
  • Salt and freshly ground pepper
  • 2 tablespoons chopped parsley


  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 the pasta with the parsley and serve in bowls.

Suggested Pairing

Crisp Pinot Blanc.

Contributed By Photo © Tina Rupp Published January 2009

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