Crab and Country Ham Angel Hair Delight
Indulge in this exquisite dish featuring delicate angel hair pasta paired with succulent lump crabmeat and savory country ham. This delightful recipe, inspired by Marcia Kiesel from Food & Wine Magazine, blends luxurious textures and flavors, making it a perfect choice for a special occasion or a comforting dinner at home. The bright acidity of a Pinot Blanc beautifully complements this flavorful pasta, enhancing the sweet notes of crab and the saltiness of ham. With easy-to-follow steps, this dish comes together in a flash, ensuring you can enjoy a gourmet meal without the fuss. Ideal for pasta lovers, seafood enthusiasts, or anyone looking to elevate their weeknight dinner!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Extra virgin olive oil
1 (tablespoon)
Country ham or prosciutto
2 (slices, cut into thin strips)
Unsalted butter
3 (tablespoons)
Shallot
1/2 (cup, sliced)
Garlic
1 (small clove, minced)
Dry white wine
3/4 (cup)
Lump crabmeat
1/2 (pound)
Thyme
1 1/2 (teaspoons, chopped)
Dried angel hair pasta
1/2 (pound)
Salt
to taste
Fresh ground pepper
to taste
Crushed red pepper flakes
2-3 (pinches, optional)
Parsley
2 (tablespoons, chopped)
Instructions
1
In a large, deep skillet, heat the extra virgin olive oil over medium heat until shimmering.
2
Add the strips of country ham (or prosciutto) and sauté, tossing occasionally, until the meat is heated through and lightly crispy, about 3–4 minutes. Use tongs to transfer the ham to a paper towel-lined plate to absorb excess oil.
3
In the same skillet, melt 1 tablespoon of unsalted butter. Add sliced shallots and cook until softened and translucent, about 4 minutes, stirring frequently to prevent browning.
4
Stir in the minced garlic and sauté for an additional 30 seconds, or until fragrant.
5
Pour in the dry white wine and increase the heat to medium-high. Let the wine simmer until reduced by half, approximately 2 minutes.
6
Carefully fold in the lump crabmeat and chopped thyme, tossing gently until heated through, about 2–3 minutes. Reduce heat to low to keep warm.
7
In a large pot, bring salted water to boil. Cook the angel hair pasta according to package instructions until al dente, usually about 3–4 minutes. Reserve 2/3 cup of the pasta cooking water, then drain the pasta.
8
Add the drained pasta into the skillet with the crab mixture, along with the reserved pasta water, the remaining 2 tablespoons of butter, and the cooked ham. Toss everything together until well combined and glossy. Adjust consistency with additional pasta water if necessary.
9
Season generously with salt, freshly ground pepper, and crushed red pepper flakes to taste.
10
Garnish the pasta with chopped parsley and serve immediately in warm bowls, ensuring each portion gets a generous mix of crab and ham.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crab and Country Ham Angel Hair Delight?
It is an elegant pasta dish featuring delicate angel hair, sweet lump crabmeat, and salty country ham in a light wine and butter sauce.
How should I prepare the country ham for this recipe?
The country ham should be cut into thin strips and sautéed in olive oil for 3 to 4 minutes until it becomes lightly crispy.
Can I use prosciutto instead of country ham?
Yes, prosciutto is an excellent alternative if country ham is unavailable.
What type of crabmeat is recommended?
Lump crabmeat is recommended for its succulent texture and sweet flavor.
How long does it take to cook the angel hair pasta?
Angel hair pasta cooks very quickly, typically requiring only 3 to 4 minutes in boiling salted water to reach al dente.
What wine pairs best with this dish?
A Pinot Blanc is recommended as its acidity complements the sweetness of the crab and the saltiness of the ham.
Is there a substitute for the dry white wine in the sauce?
You can substitute the wine with chicken or seafood stock, though the flavor profile will lose some acidity.
How do I ensure the garlic doesn't burn?
Add the minced garlic after the shallots have softened and sauté it for only 30 seconds until fragrant.
Why do I need to reserve the pasta cooking water?
The starchy pasta water helps create a glossy sauce and allows you to adjust the consistency of the final dish.
How much butter is used in this recipe?
The recipe calls for a total of 3 tablespoons of unsalted butter, divided during the cooking process.
What herbs are used for seasoning?
Fresh chopped thyme is folded in with the crab, and fresh parsley is used as a final garnish.
How do I make the sauce glossy?
Tossing the drained pasta with the reserved cooking water and the remaining butter in the skillet creates a glossy emulsion.
Is this recipe spicy?
It has a very mild heat if you choose to include the optional 2-3 pinches of crushed red pepper flakes.
Can I use fresh angel hair pasta instead of dried?
Yes, but be aware that fresh angel hair cooks even faster than dried, often in just 1 to 2 minutes.
How should I reheat leftovers?
Reheat gently in a pan over low heat with a splash of water or broth to prevent the crab from becoming rubbery.
Can I add other seafood to this recipe?
Shrimp or scallops would work well, but ensure they are cooked through before tossing with the pasta.
What type of oil is best for sautéing the ham?
Extra virgin olive oil is recommended for its flavor and heat stability during the initial sauté.
Do I need to peel the shallots?
Yes, remove the papery skin before slicing the 1/2 cup of shallots required for the recipe.
How much pasta is used?
The recipe uses 1/2 pound of dried angel hair pasta.
Should I salt the pasta water?
Yes, always cook the pasta in salted water to ensure the noodles are seasoned from within.
How long should I reduce the white wine?
Simmer the wine over medium-high heat for about 2 minutes until the volume is reduced by half.
Is this dish suitable for a weeknight dinner?
Yes, because the pasta cooks quickly and the sauce comes together in minutes, it is ideal for a fast yet gourmet meal.
What if I can't find fresh thyme?
You can use 1/2 teaspoon of dried thyme as a substitute for the 1.5 teaspoons of fresh chopped thyme.
How do I handle the crabmeat to keep it in lumps?
Fold the crabmeat in carefully and toss gently to avoid breaking up the large, succulent lumps.
Can I use red onion instead of shallots?
You can, but shallots provide a more delicate and sweet flavor that better suits the crab.
What size skillet is best?
A large, deep skillet is best to allow enough room to toss the pasta with the crab and ham mixture.
Is this recipe gluten-free?
No, but it can be made gluten-free by using a high-quality gluten-free angel hair pasta.
How do I prevent the pasta from sticking?
Toss the pasta immediately with the sauce and pasta water after draining to keep the strands separate.
What is the origin of this recipe?
This recipe is inspired by a creation from Marcia Kiesel of Food & Wine Magazine.
Can I use salted butter?
You can, but since country ham is already quite salty, be cautious when adding extra salt to the final dish.