Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
X Italian Pasta Dishes
Crab and spaghetti/Pranzo di Spaghetti e Granchi
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

Printer Friendly Version


1 pound spaghetti

For sauce
1 pound crab meat, fresh or canned
2 cups tomato sauce
1 teaspoon parsley, chopped
3/4 cup water
1 teaspoon pepper
2 teaspoons salt
3/4 cup port wine
1 teaspoon celery, chopped
1 clove garlic, chopped
1/2 cup onion, chopped
1/4 cup olive oil

Parmesan cheese, grated


Saute garlic, celery, onion, and parsley until brown; add tomato sauce, water and seasoning; simmer 1 hour.

Add crab meat and simmer 10 minutes.

Cook spaghetti in boiling, salted water; drain, and add part of the sauce.

Pour spaghetti on hot platter, sprinkle with cheese and garnish with remaining sauce.

Serve with garlic bread, remaine salad and wine -- makes a very delicious meal.

Serves 4 to 6.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Pierre-August Renoir: Les Canotiers a Chatou, 1879.

Back to main list