Heart-stopping Aligue Pasta
Friday, 1 May 2009

Aligue Pasta!
Aligue Pasta! by kutitots, on Flickr

A “deadly” dish, as some might call it. This aligue (crab fat) pasta is jam-packed with cholesterol—you can probably even feel yourself bloating with every bite. But oddly enough, aligue pasta is quite easy to prepare.

For this recipe, you’ll need:

  • 200g of dried Fettuccine noodles (about half of a regular package of 400g)
  • 4 medium-sized tomatoes, chopped
  • 4 cloves garlic, minced
  • 1/2 large white onion, minced
  • 1 bottle of taba ng talangka
  • juice of 1 calamansi
  • 1 teaspoon dried Basil
  • 1 can of baby clams in water
  • salt and pepper to taste
  • 1 tablespoon of olive oil

Cook the noodles as directed, until al dente. I honestly overcooked mine a bit—I totally forgot I had something cooking when I went back to do some work on my computer. Don’t be like me, pay attention to your cooking! 😀

Saute the garlic and onions in olive oil until the onions turns a bit transparent. Put in the chopped tomatoes. When the tomatoes are done, add the taba ng talangka, then season with basil, calamansi juice, salt and pepper. Aligue in bottles are pre-cooked already, but to be safe, cook it with the sauce for about 5-10 minutes. Lastly, add the baby clams and cook for about 3-5 minutes more. Be sure to stir the sauce every now and then so the bottom won’t burn. When done, toss the sauce in with the pasta. Top with a parsley leaf for garnish!

You can even add shrimps, squid rings, or mussels to the sauce. Most of the time I use shrimps, but in this case, I was lazy to go to the wet market (I didn’t want to settle for the shrimps sold in groceries, they’re just way too overpriced) so I just settled for a can of baby clams.

The brand of crab fat paste my sister and I usually like to buy is Navarro’s Premium Taba ng Talangka. Navarro’s have the Special and Regular versions, but the Premium one has less extenders, more crab roe, but also the most expensive. If Navarro’s isn’t available, we usually just settle for Marisco though it has more extenders, the spices make up for the lessened crab fat content.

This sinful dish is quite a heart-stopper. If you got high blood pressure or any cardio disease, this dish might not be for you. I don’t have any of those ailments, but even I can’t eat more than a serving without having the back of my neck hurt a bit. If you insist though, you can lessen the amount of taba ng talangka to half a bottle, then add tomato sauce to compensate. It will more or less taste the same (but of course, still different)—lessening the heart-stopping, cholesterol-laden aligue a bit.


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3 Responses to “Heart-stopping Aligue Pasta”

  1. I bought a bottle of aligue at the Pinoy store. I used some of it for Aligue Fried Rice. Good thing I did some searching and I found this post! I will try your recipe and use shrimps.

  2. […] That’s my hand holding the beer. My fingers were dripping with aligue (or crab fat). Though delicious (but that may be an acquired taste!), it’s loaded with cholesterol, at least according to this blogger. […]

  3. This looks really good! Will try it soon. Thanks for the good read!