Spaghetti with crab and vegetable sauce

Name: Spaghetti with crab and vegetable sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Aubergines (about 350 g; 7-10 Tbsp ); 1 TABLESPOON Olive oil; 1 medium onion; 1 Garlic clove; 30 g Butter or margarine; 20 g Flour; 400 ml Fish stock; 200 g Whipped cream; 400 g Spaghetti; 7-10 Tbsp Salt; 3 spring onion stems; 1/ 2 collar Thyme; 2 Pots of shrimps in brine 100/ 200 (total weight per pot 185 g / drained weight 100 g); 7-10 Tbsp white pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Aubergines (about 350 g
7-10 Tbsp )
1 TABLESPOON Olive oil
1 medium onion
1 Garlic clove
30 g Butter or margarine
20 g Flour
400 ml Fish stock
200 g Whipped cream
400 g Spaghetti
7-10 Tbsp Salt
3 spring onion stems
1/ 2 collar Thyme
2 Pots of shrimps in brine 100/ 200 (total weight per pot 185 g / drained weight 100 g)
7-10 Tbsp white pepper

Directions

1
Wash the aubergines and cut them into 3 cm long slices. Heat the oil in a pan and fry the aubergines on each side for about 3 minutes. Peel onion and garlic and dice finely. Heat the fat. Sauté onion and garlic in it until transparent. Add flour and sauté. Add fish stock and cream, stirring constantly, bring to the boil and simmer for about 10 minutes.
2
Cook the spaghetti in plenty of boiling salted water for about 10 minutes until al dente. In the meantime, clean spring onions and cut them into diagonal rings. After about 8 minutes of cooking time add to the sauce. Wash the thyme, dab dry and pluck coarsely.
3
Chop 2/3 of the thyme finely and add to the sauce. Add the shrimps and eggplant wedges and heat. Season the sauce with salt and pepper and serve with the spaghetti. Garnish with remaining thyme