Crabstick Spaghetti

It's pasta week again. I had planned my shopping around making a seafood pasta and included half a dozen crabsticks in the basket. This is probably one of the simplest pasta dishes I have ever cooked.



The crabsticks in stock at ShopWise were the longer ones so I sliced them in half.



Saute the crabsticks in about 2 tablespoons of melted butter compound over very low heat for two minutes and set them aside. Then into the heated butter, saute about 4 - 5 cloves of minced garlic. Make sure the garlic doesn't brown.





Add half a pack of sifted crab-and-corn soup powder in the butter and cook for a minute. This will serve as the roux. It's already crab flavored so you don't need to make any adjustments in the seasonings.




Add about two cups of tap water and use a whisk to smooth out any lumps. Let the sauce come to a boil, then allow to simmer for five minutes.




Add the crabsticks followed by a pack of all-purpose cream. Shopwise ran out of the soya-based cream so I had to make do with the dairy one.





Blend the cream well and let the sauce simmer again until thickened.



Add the spaghetti (you can use linguine, fettuccine or any flat pasta cooked per package directions).




Make sure the pasta is well-coated with the cream sauce and serve hot. I prefer eating it cold as the flavors are enhanced and the pasta has absorbed most of the sauce.