Fish Flake Spaghetti |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| canned tuna or crab meat and/or salmon, 1 or 2 cans | spaghetti, 1 pound | oil, 1/4 cup |
| chopped onion, 3/4 cup | minced garlic, 2 cloves | minced parsley, 1 tsp. |
| chopped celery (optional), 1 tbsp. | salt, 1/2 tsp. | pepper, 1/4 tsp. |
| paprika, 1/4 tsp. | sherry (optional), 1/2 cup | tomato sauce, 1 cup or diced tomatoes, 6, and water or bouillon, 1/2 cup |
| boiling water, 4 quarts, seasoned with 3 tbsp. salt | butter, 2 tbsp. | SUBSTITUTE: Any leftover boiled or baked fish, boned and flaked. |
| 1 | Prepare sauce before cooking spaghetti. Brown onion, garlic, parsley, and celery in oil. Add salt, pepper, paprika, tomato sauce, fish (flaked and boned), and sherry. Simmer 5 minutes. (If using tomatoes, add with water or bouillon before adding fish flakes and sherry. Simmer 30 minutes, then add fish flakes and sherry and simmer 5 minutes.) Boil spaghetti in salted water until al dente (firm, not too soft). Serve sauce over well-drained hot spaghetti. Top with butter. |