Spaghetti With Crab Sauce

• 1 tsp. chopped celery
• 1 tsp. chopped parsley
• 1 tsp. chopped garlic
• 1 chopped onion
• 1/4 c. olive oil
• 1 c. solid pack tomatoes
• 1 c. tomato sauce
• 1 1/2 c. water
• 1/4 tsp. paprika
• salt (approximately 2 tsp.)
• 1/2 tsp. black pepper (less if you don't like food "hot" )
• 1 lb. fresh crab meat
• 1/4 c. sherry wine
• 1 lb. spaghetti
• grated Parmesan cheese

1. Saute the chopped celery, parsley, garlic and onion in the olive oil until delicately browned.
2. Use a skillet that will be large enough to hold the spaghetti.
3. Add the tomatoes, tomato sauce, water, paprika, salt and pepper and simmer for an hour, uncovered.
4. Pick over crab meat for bits of shell; wash and drain thoroughly.
5. Add the crab and sherry wine to the tomato mixture and simmer until it bubbles.
6. Cook the spaghetti in a large kettle of boiling, salted water.
7. When it is just tender, drain (do not rinse) and add to the tomato and crab sauce.
8. Serve covered with grated Parmesan cheese on a well heated platter.
9. Serves 4 to 6.

celery, parsley, garlic, onion, olive oil, solid pack tomatoes, tomato sauce, water, paprika, salt, black pepper, crab meat, sherry wine, spaghetti, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028686 (may not work)