canned crab. If you are ready Jo splurge, you

canned crab. If you are ready Jo splurge, you may want to double t^ie amount of seafood. *' 6 to 8 ounces frozen (thawed) canned king crab 16 ounces ricotta cheese 1/4 cup grated Parmesan cheese 3 small scallions (green onions), chopped or thinly sliced (about 1/4 cup) 6 pitted ripe olives, chopped or thinly sliced (about 1/4 cup) 1 tsp. salt 1/4 tsp. white pepper 1 (8-ounce) package vermicelli 1/2 cup minced fresh parsley Drain crab; slice large pieces. In mixing bowl stir together crab, ricotta, Parmesan, scallions, olives, salt and pepper. Cook spaghetti until tender. As soon as it has finished cooking/stir 1 eup boiling-hot cooking water into crab and ricotta mixture. Quickly drain remaining watqc from spaghetti. At once add crab and ricotta mixture; toss well. Sprinkle copiously with parsley. Serve at once on very hot plates. Yield 4 servings. Spaghetti milanese 2 Tbsp. butter or margarine 1 slice bacon, chopped 1 small onion, peeled, finely chopped 1 carrot, peeled, chopped 3 to 4 tomatoes, peeled, quartered

1 cup stock or water Black pepper 1tsp. sugar Lemon juice 2 Tbsp. cornstarch 4 Tbsp. water , 4 or 5 slices cooked ham 1 cup sliced mushrooms 1/4 cup butter or margarine 8 to 12 ounces spaghetti Grated Parmesan or Romano cheese Heat 2 Tablespoons butter in pan. Add bacon; cook until fat begins to melt. Add onion and carrot; cook about 5 minutes. Add tomatoes; cover. Cook gently 5 minutes. Add stock, seasoning, sugar, and squeeze of lemon uice; cover. Simmer gently about 30 minutes; rub through sieve. Return to pan. Add cornstarch blended to smooth paste with 4 Ta-^ blespoons cold water; stir until boiling. Cook 2 minutes; adjust seasoning. Cut ham into thin strips. Saute mushrooms in 2'Tablespoons butter. Cook spaghetti in boiling salted water 10 minutes; drain well. Add remaining butter; toss until spaghetti is evenly coated. Add ham and mushrooms. Turn mixture onto hot dish. Pour hot tomato sauce on top; sprinkle with cheese. Yield 4 servings.