| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Spanish |
|
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil; (Extra Virgin) |
| 1 1/2 |
c |
Chopped onions |
| 2 |
|
Cloves garlic |
| 1/4 |
c |
Chopped parsley |
| 1/4 |
c |
Chopped celery |
| 1 |
cn |
(14-oz) solid pack tomatoes |
| 1 |
c |
Tomato sauce |
| 1 |
ts |
Black pepper |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1 1/2 |
c |
Water |
| 1 |
lb |
Fresh crabmeat; (well picked) |
| 1/4 |
c |
Spanish Sherry |
|
|
Parmesan Cheese |
INSTRUCTIONS
This is a superb recipe as served at Fisherman's Wharf in San Francisco. It
is truly a lure for the discriminating!
Saute onion, celery, garlic, and parsley in oil until golden brown. Add
tomatoes, tomato sauce, water, and seasoning. 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 (do not wash or rinse) and add to sauce.
Place on serving platter and top with generous amount of fresh Parmesean
chese.
>From Marc lePine's home page at http://www.efn.org/~marcl/marcl.html
Posted to EAT-L Digest by Sheri Matheson <sherim@PALACENET.NET> on Jan 4,
1998
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