Oysters and Spaghetti

• 12-oz. pkg. of No. 4 spaghetti
• ½ cup vegetable oil

Boil spaghetti until barely tender—al dente. Drain spaghetti and set aside.

Heat oil in saucepan. Add flour and cook until flour is light brown. Add onions and cook slowly until onions are clear. Add celery and liquid from oysters plus the water. Stir well. Add garlic, parsley, salt, crushed red pepper, paprika, and thyme. Let simmer for 10 minutes. Add oysters and simmer until o