Spaghetti with Crabmeat from New York Times Menu Cookbook by Craig Claiborne
Heat the butter in a saucepan. Add the onion, celery and garlic. Cook until onion is wilted. Add the parsley, tomatoes, tomato sauce, salt and pepper to taste a
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Cooking tools:
- Saucepan
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Serving bowl
- Plate
Ingredients
- 1 teaspoon paprika, or more
- Salt
- 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
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