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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.
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