Tagliolini With Crabmeat
|Olive oil||3 Tablespoon|
|White onions||3 Small, chopped|
|Celery ribs||3 , scraped and chopped (Inner)|
|Garlic||2 Clove (10 gm), finely chopped|
|Chopped fresh flat leaf parsley||3 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Paprika||1 1⁄2 Teaspoon|
|Fish broth/Clam juice||1 Cup (16 tbs)|
|Crabmeat||1 Pound, shell and cartilage removed, flaked (Fresh / Canned)|
1. In a saucepan, heat the butter and oil, and saute the onions, celery, and garlic until soft. Add the parsley, salt, pepper, paprika, and fish broth and cook over low heat for 10 minutes. Stir in the crabmeat and simmer for 5 minutes. Adjust seasoning.
2. Cook the pasta until al dente, drain, and toss with half the sauce. Spoon the remaining sauce on top of the individual servings, or in a large bowl.