Today’s feature will be number three on the list. It is
called Aligue Pasta.
Aligue is another term for crab fat. The aligue in this recipe comes from Asian shore crabs. In the Philippines, we call these crabs “talangka” while the fat that comes from these crabs is known as “taba ng talangka”.
Taba ng Talangka makes a good appetizer. All you need is to squeeze a slice of lemon or calamansi and you’re all set. Don’t eat too much though because it can increase your cholesterol.
Asian and Filipino stores here in Chicago do not carry crab fat (at least that I know of). When we were in the Philippines a few months back, a good friend gave us cans of crab fat and we brought some with us.
1 lb fetuccine noodles, cooked according to package instructions
1 lb mixed seafood, cleaned (shrimp, mussels, squid, and crab)
1 cup heavy whipping cream
1 1/2 cup crab fat (taba ng talangka)
1/2 cup cooking rice wine
1 medium onion, diced
1 tablespoon garlic, minced
Salt and ground black pepper to taste
1 teaspoon green onions, for garnish
2 tablespoons cooking oil
1. Arrange cooked fettuccine noodles in a serving plate. Set aside.
2. Heat a cooking pot and pour-in cooking oil.
3. Sauté garlic and onions.
4. Pour-in cooking rice wine, stir, and cook for a minute.
5. Put-in the crab fat (taba ng talangka) then stir. Simmer for 2 minutes.
6. Sprinkle salt and ground black pepper, pour-in heavy whipping cream, and stir. Simmer for 3 to 4 minutes.
7. Add mixed seafood and cook for 2 minutes.
8. Turn-off heat and pour over fettuccine noodles. Garnish with green onions.
9. Serve. Share and enjoy!
Nina Angela U. Aboga