|Broken spaghetti||1 Cup (16 tbs), uncooked|
|Boiling salted water||1 Cup (16 tbs) (Use As Needed)|
|Thick cream sauce||1 Cup (16 tbs)|
|Shredded mild cheddar cheese||1 Cup (16 tbs)|
|Dry mustard||1⁄8 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Cooked asparagus tips||1 Cup (16 tbs)|
|Fresh crab meat||1 Pound|
|Chopped toasted almonds||1⁄2 Cup (8 tbs)|
Break spaghetti into 2-inch pieces; cook in boiling salted water until barely tender.
Heat cream sauce and add cheese, mustard, and paprika.
When cheese is melted, stir in wine.
Cover the bottom of a greased 1-quart casserole with a little of the sauce.
Add half the cooked spaghetti in a thin layer, then a layer of asparagus and a layer of crab.
Cover with about half the remaining sauce and add a few chopped almonds.
Then repeat layers of spaghetti, asparagus, and crab; pour on remaining sauce; and top with remaining almonds.
Set casserole in a shallow pan of hot water.
Place in moderately slow oven (325°) and bake, uncovered, approximately 30 minutes or until hot and bubbling.
Makes 4 to 6 servings.