Crab Fat Linguine Aligue Recipes

LINGUINI WITH CRAB FAT (ALIGUE) SAUCE

Steps:

• 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.

CRAB FAT LINGUINE (ALIGUE)

Steps:

• In a medium heat pan, add in the butter, garlic, and shallots. How hot? You should hear the butter sizzle when it hits the surface, but the garlic and shallots shouldn't brown. You want to cook them gently, until they turn translucent. This'll take some time. While that pan's going, get started on your pasta. Fill up a large stock pot with water and salt (What's the old adage to cooking pasta again? Something like: Make the water as salty as the Mediterranean). Bring that to a boil. It's about time to stir around your shallots and garlic again. And your kitchen should begin to smell real good. You've got a few moments to wait around and enjoy it. Water boiled yet? Time to add the pasta. It'll take however long to cook depending on the instructions on the box. But just taste test it and keep it al dente. Your shallots and garlic should be about done now, so add in your big swigs of white wine. Count 1-one thousand, 2-one thousand, 3-one thousand. Done. Leave it to reduce. (Turn the heat up a tad bit higher and pop on the lid if you're impatient.) Now in a much hotter pan, add a swig of olive oil, and lay down your scallops to get a good sear. Don't touch it. Let it cook almost 80 per cent on one side to get caramelized with that golden crust. Nice... Test your pasta now. Probably still needs a few minutes? Flip the scallops and finish off cooking on the other side for just a few seconds. Take it off immediately and put it onto a dish. Your shallot-garlic-wine reduction should be just about ready. Stir in the entire jar of the crab fat. Mix it all up and make sure there are no clumps. Then add in a gentle douse or liberal pour of cream - up to you. Taste it. Does it need more salt? Pepper? Even a pinch of sugar could be good. What about some dried chili flakes? When you're satisfied, take it off the heat. The pasta should be done now. Drain it (but don't be too fussy - some pasta water will help congeal the sauce) and toss the noodles into the sauce. Mix gently and watch the rich pink, crab-tastic sauce get soaked up. To serve, throw that all into a big boil, place your scallops on top (caramelized side up), and ladle the extra sauce around the side. Cut a few parsley leaves and scatter it on for color. You're ready to dig in. Oh, and if there's some extra sauce at the end? Toast up some sour dough or a rustic chunk of bread and sop it up. Waste not, want not. You'll be happy you did. Or separate sauce and serve over pasta or rice