Spaghetti with Crabmeat from New York Times Menu Cookbook by Craig Claiborne

Ingredients

• 1 teaspoon paprika, or more
• Salt and freshly ground black pepper
• 1 pound crabmeat, picked over to remove bits of shell and cartilage
• 2 fresh tomatoes, peeled, seeded and chopped
• 2 tablespoons finely chopped parsley
• 1 cup tomato sauce
• grated Parmesan cheese
• 1 pound spaghetti
• ½ cup chopped celery
• 2 garlic cloves, finely minced
• ½ cup butter
• ½ cup chopped onion