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Ingredients

• 1 tablespoon  extra-virgin olive oil
• 2 slices  of country ham or prosciutto, cut into thin strips
• 3 tablespoons  unsalted butter
• 1/2 cup  sliced shallots
• 1   small garlic clove, minced
• 3/4 cup  dry white wine
• 1/2 pound  lump crabmeat
• 1 1/2 teaspoons  chopped thyme
• 1/2 pound  dried angel-hair pasta
•   Salt and freshly ground pepper
• 2 tablespoons  chopped parsley

Description

Pinot Blanc, A.k.a. The Poor Man's Chardonnay, Has A Bright Acidity That's Terrific With Dishes Like This Lush Pasta From F&W's Marcia Kiesel. Fabulous U.S. Bottlings, Like The 2007 Robert Foley Vineyards From Napa And The 2006 Erath From

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