Angel-Hair Pasta with Crab and Country Ham

In a deep skillet, heat the oil. Add the ham and cook over moderate heat, tossing, until hot; using tongs, transfer to a plate.

Melt 1 tablespoon of butter in the skillet. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the garlic and cook until fragrant. Add the wine and boil until reduced by half, 2 minutes. Add the crab and thyme and toss until hot.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving 2/3 cup of the cooking water.

Add the ham, pasta, reserved cooking water and remaining 2 tablespoons of butter to the skillet; toss. Season with salt and pepper. Garnish the pasta with the parsley and serve in bowls.