Linguini With Crab Fat (Aligue) Sauce - cooking recipe

Ingredients

500 ml mud crab fat (aligue)
3 tablespoons basil and parsley pesto sauce
500 ml tomato sauce
125 ml fresh milk (or evaporated)
1 garlic clove, minced finely
1 medium onion, minced finely
2 tablespoons olive oil
finely ground salt and black pepper, to taste
1 1/2 kg linguine (or any long pasta you prefer)

Preparation

Saute 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.