Focused recipe
Aligue Pasta
Aligue Pasta Recipe - 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”.
Cuisine not specified Updated 11/1/2010
Ingredients
Measured from the catalog payload.
- 1 lb fettuccine noodle
- 1 lb mixed seafood mussels squid and crab cleaned
- 1 cup heavy whipping cream
- 1 1/2 cup crab fat
- 1/2 cup cooking rice wine
- 1 onion diced
- 1 tablespoon garlic minced
- salt
- ground black pepper
- 1 teaspoon green onion
- 2 tablespoons cooking oil
Instructions
9 cooking steps
- Arrange cooked fettuccine noodles in a serving plate. Set aside.
- Heat a cooking pot and pour-in cooking oil.
- Sauté garlic and onions.
- Pour-in cooking rice wine, stir, and cook for a minute.
- Put-in the crab fat (taba ng talangka) then stir. Simmer for 2 minutes.
- Sprinkle salt and ground black pepper, pour-in heavy whipping cream, and stir. Simmer for 3 to 4 minutes.
- Add mixed seafood and cook for 2 minutes.
- Turn-off heat and pour over fettuccine noodles. Garnish with green onions.
- Serve. Share and enjoy!
Catalog details
Useful for browsing and sync.
Crab No tags Public recipe Revision 1