ALIGUE AND FRANKS PASTA

Ingredients:

1 (255 g)	bar	MAGNOLIA GOLD BUTTER UNSALTED
3	tbsp	minced garlic
6	pc	PUREFOODS GERMAN FRANKS, sliced
1	cup	store-bought aligue or crab fat
		juice from 1/2 lemon
		iodized fine salt and pepper to taste
2	tbsp	chopped cilantro leaves (wansoy)
1/2	kg	cooked spaghetti noodles (about 200 g uncooked noodles)

Procedure:

Melt butter in a pan and sauté garlic and franks. Add aligue and cook for 2-3 minutes.
Stir in lemon juice and season with salt and pepper. Add cilantro then cooked pasta. Toss. Serve hot.

Makes 4 servings.

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