If not over rice, the hearty, briny umami of aligue (crab fat paste) is best enjoyed through pasta. Plop a half-cup into heavy cream for an ultra-rich pasta sauce underscored by a delicate seafood flavor.
The extra grated Parm might sound excessive, but it adds extra richness and a nice hit of salt. Lemon juice and basil keeps your pasta bright and fresh. You can stop there, or dress up your pasta with extra seafood like shrimp, clams, or jumbo lump crab. Spicy garlic breadcrumbs would make an excellent crunchy topper, too.
Ingredients
Ingredients
- 300g dry spaghetti or linguini
- ¼ cup unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- ½ cup aligue (crab fat paste)
- ¾ cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ cup roughly chopped fresh basil
- juice from 1 lemon wedge
For Serving
- more lemon wedges
Cook pasta: Bring a pot of salted water to a boil. Add spaghetti and cook to package instructions or until al dente. Stir occasionally to prevent noodles from sticking. Reserve 1 cup pasta water. Drain pasta and set aside.
Make pasta sauce: Melt butter in a large pan over medium-low heat. Add onion and garlic, then sauté until fragrant and onions are translucent, about 4–5 minutes. Add aligue and stir to cook with the aromatics, about 2 minutes. Add heavy cream and Parmesan cheese. Stir until everything is well incorporated. Season to taste with salt and pepper. Cook, stirring occasionally, until sauce has reduced and thickened slightly, about 3–4 minutes.
Toss pasta: Add cooked spaghetti to the pan and toss well to coat. If sauce looks too thick, thin it out with a bit of pasta water at a time. Add chopped basil and lemon juice, tossing again to incorporate.
Serve: Divide pasta between low bowls with extra lemon wedges. Serve hot.
