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. “Aligue” or also called as taba ng talangka (crab fat) is a Filipino 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 over white rice. Just like our Chicken Inasal post, this is also one of my family’s most requested dish. So put on those aprons and let’s cook it. On y Va! (let’s go!)
The secret ingredient is always LOVE
Tips on cooking Aligue Pasta.
- Make sure that pasta is cooked well or “al dente”.
- For better result, use fresh seafood ingredients (e.g. shrimp, mussels).
- Check the expiry of the canned or bottled crab paste/fat.
ALigue Seafood Pasta
- 500 grams linguine you can also use other types of pasta
- 210 grams canned/bottled crab pasta add more if you want
- 8 pieces mussels
- 8 pieces shrimp
- 1 cup heavy cream or based on your preferred creaminess
- 2 tbsp cooking oil
- 3 tbsp butter
- 1 piece onion
- 3 cloves garlic
- 1/4 tsp salt add more according to taste
- 1/4 tsp ground pepper
- grated cheese (we used Parmigiano) optional
- Prepare all your ingredients.
- Cook the pasta as per instruction from the packaging. When done drizzle with oil so they don’t stick together and set aside.
- 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. Set aside
- Heat oil and butter in a casserole and saute onion and garlic until translucent.
- Then add the crab paste with the sauteed onion and garlic. Mix well for about 2 to 3 minutes.
- Add the heavy cream and stir until the crab paste and cream combined well. Then add the mussels and shrimps then simmer for 3 minutes.
- Add the cooked pasta to the crab paste sauce and mix well. and let simmer for about 3 to 5 minutes. then add salt and pepper and taste according to your preference.
- Serve in a bowl while it’s still hot. Bon Appetit!