Spaghetti and crabmeat #9

Yield: 4 servings

Measure Ingredient
¼ cup Olive oil (Extra Virgin)
2 cloves Garlic
¼ cup Chopped celery
1½ cup Chopped onions
¼ cup Chopped parsley
1 teaspoon Tomato sauce
1 can Solid pack tomatos
1 teaspoon Black pepper
2 teaspoons Salt
½ teaspoon Paprika
1½ cup Water (possibly)
1 pounds Fresh crabmeat
¼ cup Spanish sherry

Contributed to the echo by: Marc Lepine Originally from: Fisherman's Wharf in San Francisco Spaghetti and Crabmeat #9 (From Fisherman's Wharf in San Francisco) Parmesan Cheese Saute onion, celery, garlic, and parsley in oil until golden brown.

Add tomatos, tomato sauce, water (if too thick), and seasonings.

Simmer over low heat for at least 1 hour. If longer simmering time (2-3 hours) is desired, add water to maintain desired consistency.

Add crabmeat and wine and simmer for 10 min. Cook and drain angel hair pasta and add to sauce. Place on serving platter and top with a lot of Parmesan cheese.

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