Linguini With Crab Fat (Aligue) Sauce

1. 1

   Saute garlic in hot oil. When the garlic stops to sizzle but has not yet turned golden brown, stir in the onion until transparent.

2. 2

   Pour in the aligue and cook for two minutes.

3. 3

   Pour the milk and the tomato sauce, stir, then cover for five minutes.

4. 4

   Turn off the heat, stir and mix in the pesto and salt and pepper. Add sugar if desired.

5. 5

   Top on previously cooked and drained linguini or spaghetti, and sprinkle ground parmesan cheese.

6. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.