* Note: This is not the picture of the dish I made because I didn't get the chance to take a pic of it. I just wanted to put something visual here so I had to borrow from the net :) haha!
1 pack of pasta of choice (I usually use linguine or spaghetti for this sauce)
1 bottle Navarro's crabfat (Premium Quality) - this means it's pure (puro) - I'm biased with this brand because after having tried a lot of kinds, this for me is the best! It's available in local supermarkets. For those in Manila, it's available in SM supermarkets now and Tiendesitas.
50 g chopped garlic
30 g of olive oil
Lemon Juice ( 1 lemon)
Some lemon rind (from the lemon you're going to use)
Pepper flakes if you want it spicy (our family loves spicy so I always put)
Pinch of pepper
Basil leaves for garnish
* Before making the sauce, boil water for your pasta of choice. You can work simultaneously so when the pasta is ready and al dente you can transfer and toss it on the sauce already!*
1. Heat oil and saute garlic. Don't let it brown.
2. Add the crabfat from the bottle. To make sure you don't waste anything, put a little water on the bottle to empty it out and add the liquid to the pan.
3. Cook for 3 minutes.
4. Add the lemon juice and mix.
5. Lastly add the pepperflakes and season with pepper (no salt needed!)
6. When your pasta is ready, you can toss it directly to the sauce in the pan. No need to drain the pasta, the pasta water will help blend the sauce and dilute it a bit since it sometimes gets really thick.
Voila! Serve your aligue pasta and top with some basil leaves. :)