INGREDIENTS
2
thin slices Country ham or prosciutto
1/2 lb
Lump crabmeat
1
Garlic clove, small
2 tbsp
Parsley
1/2 cup
Shallots
1 1/2 tsp
Thyme
1/2 lb
Angel-hair pasta, dried
1
Salt and freshly ground pepper
1 tbsp
Olive oil, extra-virgin
3 tbsp
Butter, unsalted
3/4 cup
White wine, dry