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.
More Fast Pasta Recipes
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
How to Make It
In a deep skillet, heat the oil. Add the ham and cook over moderate heat, tossing, until hot; using tongs, transfer to a plate.
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.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving 2/3 cup of the cooking water.
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.
Crisp Pinot Blanc.
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