Crab Fat Linguine Aligue Recipes

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

SMART CRAB LINGUINE

Steps:

• Cook the linguine following pack instructions, reserving a little cooking liquid before you drain it.
• Meanwhile, heat the olive oil in a frying pan. Add the garlic and cook gently to soften, but don't brown. Stir in the crème fraîche, crabmeat, chopped rocket and lemon zest, and gently heat through.
• Tip in the cooked pasta and a little cooking liquid to help the sauce coat the pasta. Season and give everything a stir. Sprinkle with the pine nuts and remaining rocket leaves.

CRAB LINGUINE WITH CHILLI & PARSLEY

Steps:

• Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
• While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
• When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
• Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

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.