Linguini With Crab Fat (aligue) Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 500 ml mud crab fat (aligue)
• 3 tablespoons basil and parsley pesto sauce
• 500 ml tomato 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 1/2 kg linguine (or any long pasta you prefer)

Recipe

• 1 sautè garlic in hot oil. when the garlic stops to sizzle but has not yet turned golden brown, stir in the onion until transparent.
• 2 pour in the aligue and cook for two minutes.
• 3 pour the milk and the tomato sauce, stir, then cover for five minutes.
• 4 turn off the heat, stir and mix in the pesto and salt and pepper. add sugar if desired.
• 5 top on previously cooked and drained linguini or spaghetti, and sprinkle ground parmesan cheese.
• 6 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.