Linguini With Crab Fat Aligue Sauce Recipes

CREAMY LINGUINE WITH CLAM SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. Drain well.
• Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams; cook and stir until heated through, about 5 minutes.
• Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.

GARLICKY LINGUINE WITH CRAB, RED BELL PEPPER AND PINE NUTS

Steps:

• Melt butter in heavy large skillet over medium heat. Add bell pepper; cover and cook 2 minutes. Add garlic and crushed red pepper; cover and cook 2 minutes. Increase heat to high, add wine and boil 2 minutes. Set aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water.
• Return pasta to pot. Add clam juice, 1/2 cup cooking water and bell pepper mixture. Cook over high heat until pasta absorbs half of liquid, about 2 minutes. Add crab and toss until heated through, about 1 minute. Mix in parsley. Season to taste with pepper. Divide pasta among bowls. Sprinkle with pine nuts. Serve, passing cheese separately.

LINGUINI WITH CRAB

Steps:

• Preheat your broiler in the oven.
• Grab about 1.5 -2 slices of stale Texas toast.
• Remove the crust and add it to a food processor. Buzz the bread until the breadcrumbs are small, no large pieces.
• Add the breadcrumbs to a baking tray, and toss them with the parmesan cheese, Romano cheese, paprika, garlic powder, and onion powder.
• Broil for 4-5 minutes making sure to toss the breadcrumbs every 1-2 minutes to prevent burning.
• Once the breadcrumbs are golden brown, set them aside.
• Boil a pot of water and cook the pasta according to the package. Al dente preferred as the pasta will continue to cook in the sauce.
• Reserve a ½ cup pasta water.
• Drain the remaining water using a colander. Drizzle the pasta with olive oil and set it aside.
• In a 3.5-quart sauteuse pan over medium heat add the butter, minced garlic, and shallots.
• Once the shallots and garlic are fragrant and translucent, deglaze the pan with the white wine.
• Next, add the lemon juice, fresh parsley, salt, pepper, and red pepper flakes. Stir well.
• Then, you will reduce the heat to low and add 8 ounces of the jumbo lump crab meat with the juice. Gently toss everything together, trying not to break the jumbo crab meat up too much.
• Add about ¼ cup of the pasta water. I used a little more than a ¼ cup.
• Next, you will add the cooked linguini into the pan with the sauce and crab meat. Gently toss everything together.
• Top with the tossed breadcrumbs and some extra fresh chopped parsley.
• Serve with lemon wedges and enjoy!

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

LINGUINI WITH WHITE CLAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent. Stir in flour, then the reserved clam juice. Gradually blend in the milk. Stir in wine and parsley. Cook, stirring, for 5 minutes, or until sauce thickens. Mix in the clams. Spoon over cooked pasta.