Crab & Prosciutto Pasta

A simple and easy crab and pasta dish. You can use fresh or frozen lump crab meat and either way it will be delicious!

Ingredients

• extra-virgin olive oil  ·  1 tablespoon 
• Fresh crabmeat  ·  ½ pound 
• slices of prosciutto (or ham) cut into thin strips  ·  2 whole 
• butter  ·  3 tablespoons 
• shallots finely chopped  ·  ½ cup 
• Garlic, minced  ·  1 clove 
• Joy Sauvignon Blanc Wine  ·  ¾ cup 
• Thyme, chopped  ·  1½ teaspoons 
• dried Angel Hair Pasta  ·  ½ pound 
• Parsley, chopped  ·  2 tablespoons 
• Salt and freshly ground pepper  ·  1 portion 

Instructions

Heat the oil in a deep pan and then add the prosciutto and carefully toss over moderate heat until hot; Be careful not to overcook as it will go quite quickly. Then use tongs to transfer to a plate. Skip this section to prepare the disk for a Pescetarian.

Melt 1 tablespoon of butter in the pan and add the shallots and cook over moderate heat for about 3 to 4 minutes until soft. Add in the garlic and cook until you can smell the garlic, then add in the wine and bring to a boil for about 2 minutes until reduced to about half the original volume.

Place the thyme and crab meat in the pan and continue tossing until the crab meat is hot.

Heat the pasta in a large pot of boiling salted water until cooked to taste. Drain, most of the water keeping about one cup of the pasta water.

Add the prosciutto, pasta, pasta water and remaining 2 tablespoons of butter to the pan and toss together. Season with salt and pepper and garnish with the parsley.

Serve with Williamson Joy Sauvignon Blanc.