Aligue seafood pasta is a hearty pasta dish with creamy crab fat sauce. A delectable Filipino delight that captivate taste buds with its rich and indulgent flavors.
Aligue seafood pasta is what comes to mind when deciding what I should prepare for quick and easy pasta dish. This creamy and tasty dish really brings out the essence of the seafood ingredients. Just like my Chicken Inasal, this is also one of my family’s most requested dish.
In this article, we will explore the magic of aligue pasta, its traditional preparation, variations, and tips to savor its creamy goodness to the fullest. So put on those aprons and let’s get cooking.
What Is Aligue?
“Aligue” or also called as taba ng talangka (crab fat) in the Philippines is a fermented paste derived from the salted roe and aligue of river swimming crabs or Asian shore crabs (talangka) sautéed in garlic and preserved in oil. It is traditionally sold in bottles and can be eaten on its own with white rice.
This prized ingredient is cherished for its briny and umami taste, adding an extraordinary depth to dishes. Taba ng talangka is especially popular in coastal regions, where crab-catching is a way of life.
Creating a delicious plate of aligue pasta requires a handful of key ingredients. Fresh aligue or bottled aligue of course, takes center stage. Additionally, you’ll need pasta noodles of your choice, typically spaghetti or fettuccine, to marry the flavors beautifully. Onions, garlic, and olive oil provide a fragrant base, while a touch of chili flakes adds a subtle kick. Freshly ground black pepper, grated Parmesan cheese, and chopped parsley enhance the dish with their aromatic notes.
Amiable Tips For Aligue Pasta Recipe
How To Serve And Store
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ALigue Seafood Pasta
- 500 grams linguine (you can also use other types of pasta)
- 1 tbsp cooking oil and 1 tsp. salt (for cooking pasta)
- 210 grams canned/bottled crab pasta (add more if you want)
- 8 pieces mussels (cooked, shells removed)
- 8 pieces shrimp (cooked, shells peeled and head removed)
- 1 tbsp olive oil (or cooking oil)
- 1 tbsp butter
- 1 cup heavy cream (or based on your preferred creaminess)
- 1 piece onion
- 3 cloves garlic
- 1/4 tsp ground pepper
- 1/4 tsp chili powder (optional)
- 1/2 tsp dried parsley (optional)
- grated cheese (we used Parmigiano) (garnish, optional)
- Cook the pasta as per instruction from the packaging. When done drizzle with oil so they don’t stick together and set aside.500 grams linguine, 1 tbsp cooking oil and 1 tsp. salt
- Boil some water and put in the mussel and shrimps. You know the mussels are cooked when they open up and the shrimps are orange in color. Remove shell from mussels then peel off shell and remove head from shrimps. Set aside8 pieces mussels, 8 pieces shrimp
- Heat oil and butter in a casserole and sauté onion and garlic until translucent and fragrant.1 tbsp olive oil, 1 tbsp butter, 1 piece onion, 3 cloves garlic
- Then add the crab paste with the sauteed onion and garlic. Mix well for about 2 to 3 minutes.210 grams canned/bottled crab pasta
- Add the heavy cream and stir until the crab paste and cream combined well. Then add the mussels and shrimps and season with pepper, chili powder and parsley and stir to incorporate. Simmer for 3 minutes.1 cup heavy cream, 1/4 tsp ground pepper, 1/4 tsp chili powder, 1/2 tsp dried parsley
- Add the cooked pasta to the crab paste sauce and mix well. and let simmer for about 3 to 5 minutes. Season with salt if needed. Serve in a bowl while it's still hot. Bon Appetit!grated cheese (we used Parmigiano)