who knows how to cook aligue paste with pasta ?

Answer 1

Aligue Sauce
500 mL aligue or mud crab fat
3 tbsp basil and parsley pesto
500 mL tomato sauce
125 mL evaporated or fresh milk
1 clove garlic, minced finely
1 medium onion, minced finely
2 tbsp olive oil
finely ground black pepper and salt, to taste

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.