The whole DamFam had a crazy Halloween weekend complete with all manner of merry-making. Now I’m plum wore out and have no problem admitting to you that it’s Monday and I’m glad. Yes, you heard me right — I said GLAD, and I’ll thank you not to look at me that way. A good time was had by all but it’s high time those clowns get themselves back to school and get some learnin’ done. The DamDog and I are exhausted.
In honor of the Seafood Madness ad, and because I seriously need a nap, I’ve decided to make an easy-with-a-capital-E pasta dish for dinner tonight. I’ve never worked with frozen lump crabmeat before and since it’s on sale, I thought what the hay’! My personal verdict: it’s delicious! I’m just sorry that you can’t tell from the photo that there’s actually crab meat in the dish, but the crab that’s on sale doesn’t stay in big, gorgeous chunks when it’s stirred in to the pasta. It’s more like flakes of crab – but I promise you, that did not affect the taste at all. It’s really quite good – and soooooo simple!
Now if you’ll please pardon me…I must run along. I’m slipping slowly into a food coma brought on by a combination of Almond Joys and Milk Duds.
ANGEL HAIR PASTA WITH CRAB AND PROSCIUTTO
1 T. olive oil
2 thin slices of prosciutto, cut into thin strips (I used domestic)
3 T. butter, divided
½ c. sliced shallots
1 small clove garlic, minced
¾ c. dry white wine
½ lb. lump crab meat, thawed (Boston Pride Frozen Lump Crabmeat is on sale)
½ t. dried thyme, crumbled
½ lb. angel hair pasta (Creamette Brand is on sale)
Salt and pepper to taste
Chopped fresh Italian parsley for garnish
Heat olive oil in a large, deep skillet over moderate heat. Add prosciutto and sauté for a minute or two or until beginning to crisp. Transfer to a small bowl and set aside. Add 1 tablespoon of butter to the pan and swirl to melt. Add sliced shallot and garlic and sauté until beginning to soften, about three minutes. Add the wine to the pan and boil until nearly all of the liquid has evaporated, about five minutes. Add in the crab meat and the thyme, and toss to heat through.
Meanwhile, cook pasta according to the package directions. Drain pasta, reserving 2/3 cup of cooking water. Add prosciutto, pasta, remaining butter, and reserved cooking water to the pan with the crab mixture. Toss to combine. Season with salt and pepper to taste. Divide pasta between four shallow bowls, garnish with chopped parsley, and serve.Featured, Fresh, Frugal, Fabulous | November 1st, 2010