Spaghetti with Crab Sauce

Saute the chopped celery, parsley, garlic and onion in the olive oil until delicately browned.

Use a skillet that will be large enough to hold the spaghetti.

Add the tomatoes, tomato sauce, water, paprika, salt and pepper and simmer for an hour, uncovered.

Pick over crab meat for bits of shell; wash and drain thoroughly.

Add the crab and sherry wine to the tomato mixture and simmer until it bubbles.

Cook the spaghetti in a large kettle of boiling, salted water.

When it is just tender, drain (do not rinse) and add to the tomato and crab sauce.

Serve covered with grated Parmesan cheese on a well heated platter.

Serves 4 to 6.