Angel Hair with Crab & Prosciutto

I’m pretty sure the recipe gods were against me today.  Here’s what happened:  I made a new dish this morning called Bowties & Boursin.  It totally stunk.  Or as my daughter would say, it was an epic fail.  An F- on the recipe grading scale.  It’s still sitting on my cooktop in a big sticky mess because I don’t really have the heart to throw it out just yet.  I might try to doctor it, but it’s definitely not ‘blogworthy’ as written.  I don’t even understand how it came to be a recipe that anyone would even publish for someone like me to go out and attempt to make.  Good thing I know about this recipe though.  This one is awesome.  You should absolutely try it.

Recipe bombs happen to the best of us I guess.  I try not to let it bother me.  But as violent sobbing isn’t really my best look, I’ll just be on my way.  I’m going outside to do my holiday pots in the way Margaret taught me.  I hope I have better luck on my front stoop than I did this morning in my kitchen! ;-)

Serves: 4

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)
½ t. dried thyme, crumbled
½ lb. angel hair pasta (Barilla Brand or DaVinci Brand)
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 29th, 2011