Linguini With Crab Fat (Aligue) Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 500
    ml mud crab fat (aligue)
  • 3
    tablespoons basil and parsley pesto sauce
  • 125
    ml fresh milk (or evaporated)
  • 1
    garlic clove, minced finely
  • 1
    medium onion, minced finely
  • 2
    tablespoons olive oil
  • finely ground salt and black pepper, to taste
  • 1 12
    kg linguine (or any long pasta you prefer)
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DIRECTIONS

  • Sautè garlic in hot oil. When the garlic stops to sizzle but has not yet turned golden brown, stir in the onion until transparent.
  • Pour in the aligue and cook for two minutes.
  • Pour the milk and the tomato sauce, stir, then cover for five minutes.
  • Turn off the heat, stir and mix in the pesto and salt and pepper. Add sugar if desired.
  • Top on previously cooked and drained linguini or spaghetti, and sprinkle ground parmesan cheese.
  • note: The pesto is a homemade mix of half basil and half parsley processed with a clove of garlic and olive oil. But you can use any bottled pesto if you have one at hand.
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