Hi you all, just got back from a much needed vacation and here we go with another worth trying seafood recipe…Aligue Pasta or Crab Fat Fettuccine! Yes, it is worth trying that is why I am sharing this recipe.
I made this for our lunch when we are in OBX and our friends instantly like them. Back story, I tried making this pasta dish and hubby was insane about it too. He said he liked it better than the Pansit Canton he always requests. I mean this is his new favorite. I know it can be sinful to eat this, so consume in moderation will you? Promise please…why? Because it is so good, yummy, delicious! To those that are not familiar with Aligue Pasta, aligue is crab fat or crab roe added to make the pasta sauce. They said it is high almost wicked in cholesterol, that is why it is suggested to eat it in moderation. This crab fat comes from Talangka, which are small shore crabs that live along river banks or mangroves in the Philippines. These are small crabs that only grow about 2 inches in size. But don’t be fooled by their small size because they come big when it comes to taste. I enjoyed catching them in Bulacan back in the ’90s. For some reason you wont see them in the market as frequent as before. Talangka is one of my favorite seafood and whenever I come back home, it is one of those food that I truly want to lay my hands on.
Here is a link on how I make Easy Grilled Shrimp…click here!
Back to the recipe, I know. So, I got a jar of this Taba ng Talangka in the Filipino store and I have been wanting to try it over pasta. I have tried it with rice but not really happy how it turned out. I don’t want to give up on the crab fat or Taba ng Talangka yet so I tried again. I was so glad I did, and now I have something different to serve for special occasion. I put grilled shrimp as toppings for this pasta and it was heavenly! So what are you waiting for, go ahead and try this Crab Roe Fettuccine with Grilled Shrimp also known for us Pinoys as Aligue Pasta made from Taba ng Talangka.
- 1 stick butter
- 3 medium shallots sliced
- 3 cloves garlic minced
- 1 cup white wine
- 1 cup heavy cream
- 1 jar crab fat
- salt & pepper to taste
- 1 lb fettuccine cooked al dente(follow per package instructions)
- 1 lb grilled shrimp(shelled & deveined)
- On a pan over medium heat, put butter till it melts.
- Add in the garlic and shallots let it sweat or is translucent.
- Add in the white wine, let it simmer. Wait till the mixture is about half(white wine have evaporated and the volume of the mixture have reduced to half).
- Then, stir in the Crab fat to the mixture of garlic-shallot and white wine. Mix it well and make sure there are no clumps.
- Then, add in the cream. Season to taste with salt and pepper. (Add water gently if sauce is too thick, adjust as needed for desired consistency)!
- Add this sauce on the cooked/boiled fettuccine.
- Top it with grilled shrimps.
If you want it creamier, you can use milk instead of water to adjust the consistency of the sauce.
You can add in lemon juice too, adjust it too your liking.
For seafood topping you can also use seared scallops.