Was intrigued to try this extra thick spaghetti and really enjoyed the extra bounce. I think the current version uses pappardelle though, but the Thai curry sauce is still the same plus the usual suspects — crunchy yellow squash pieces and sweet big chunks of crab meat. Although the sauce was considerably mild for a curry and wasn’t too rich, the Thai basil leaves did a pretty good job of brightening up the dish (unless you’re not a fan of liquorice).