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Pasta and Crab with Prosciutto and Green Peas
Serves 4
INGREDIENTS
· 1 tablespoon extra-virgin olive oil
· 2 thin slices of prosciutto, cut into thin strips
· 3 tablespoons unsalted butter
· ½ cup sliced shallots
· 1 small garlic clove, thinly sliced
· ¾ cup dry white wine
· ½ pound lump crab meat
· 1 ½ teaspoons chopped thyme
· 1 ½ teaspoons chopped fresh oregano
· 1/3 cup blanched green peas
· ¼ teaspoon red pepper flakes
· 2 teaspoons lemon zest
· ½ pound thin linguini (or Angel-hair pasta)
· Salt and freshly ground pepper
· 2 tablespoons chopped parsley
DIRECTIONS
1. In a deep skillet, heat the oil over medium-high heat. Add the prosciutto and cook over moderate heat, tossing, until hot; transfer the prosciutto to a plate.
2. Melt 1 tablespoon of butter in the skillet. Add the shallots and cook over moderate heat until softened, but not brown. Add the garlic and red pepper flakes and cook until fragrant. (1-2 minutes Don’t burn the garlic.)
3. Add the wine and boil until reduced by half, about 2 minutes. Add the crab, green peas, thyme, and oregano and toss until hot.
4. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving 2/3 cup of the cooking water.
5. Add the prosciutto, pasta, lemon zest, reserved cooking water, and remaining 2 tablespoons of butter to the skillet; mix well. Season with salt and pepper.
6. Garnish the pasta with parsley and serve. Grated parmesan is optional.