Spaghetti and crabmeat #9
4 servings
Ingredients
| Quantity | 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 |
Directions
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.