Ingredients
- 2 garlic (cloves)
- 350 ml water
- 260 gr pack tomatoes (solid)
- 260 gr crabmeat (fresh)
- 240 ml tomato sauce
- 180 gr onions (chopped)
- 60 ml olive oil
- 26 gr celery (chopped)
- 60 ml spanish sherry
- 7 gr parsley (chopped)
- 6 gr salt
- 3 gr black pepper
- 1 gr paprika
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.
