• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foxy Folksy logo

  • ALL Recipes
    • COOKING + BAKING TIPS
  • RECIPE by Category
    • By Course/Meal:
      • Appetizers
      • Bread
      • Breakfast Ideas
      • Dessert + Sweets
      • Salad Recipes
      • Soup Recipes
      • Drinks
    • By Main Ingredient:
      • Beef Recipes
      • Chicken + Poultry
      • Pork Recipes
      • Fish + Seafood Recipes
      • Pasta + Noodle Recipes
      • Vegetable Recipes
    • By Cuisine:
      • Asian Dishes
      • Meditteranean/ Mid. Eastern
  • Filipino Dishes
  • ABOUT
    • About the Recipes
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • ALL RECIPES
  • BY COURSE/MEAL:
    • Appetizers
    • Bread
    • Breakfast Ideas
    • Dessert + Sweets
    • Side Dishes
    • Soup Recipes
    • Sandwiches/Light Meals
    • Drinks
    • Sauces and Condiments
  • BY MAIN INGREDIENT:
    • Beef Recipes
    • Chicken + Poultry Recipes
    • Fish + Seafood Recipes
    • Pork Recipes
    • Pasta + Noodle Recipes
    • Rice and Grains Recipes
    • Fruits Recipes
    • Vegetable Recipes
  • BY CUISINE:
    • Asian Dishes
    • Mediterranean/Middle Eastern
    • Italian
  • FILIPINO RECIPES
  • ABOUT
    • About the Recipes
    • Contact
×

Home > Filipino Recipes

Simple Pasta Aligue

BY :Bebs | Published: 05/16/ 2014 | Updated:12/04/ 2019 | 13 Comments

RECIPE PRINT
5 from 5 votes
Share Pin It Email

Aligue is what we call crab fat in the Philippines, although it is not really fat but the crab's hepatopancreas, a main component of the crab's digestive system the equivalent of lobster's tomalley. It is the soft yellow-orange or sometimes greenish substance you see in the body cavity of crabs. It is considered a delicacy but should be eaten in moderation because it is high in cholesterol.

Indulge in this creamy Pasta Aligue, sauce made with aligue (crab paste), cream and lemon or kalamansi juice and sprinkled with parmesan cheese! | www.foxyfolksy.com

I remember when we were kids, my Mama would buy fresh 'talangka' (shore crabs), these are small crabs with bodies just about 2 inches wide and do not grow big like the other crabs. They don't have so much meat in them but lots of aligue. She would blanch them with boiling water and they are ready to be eaten. We would squeeze out the aligue and mix that to steaming-hot rice and squeeze some kalamansi (our local lemon) and add a dash of salt. Yummy!

Nowadays, you do not have to do all the hard work yourself as crab paste are now being sold bottled or even canned. The last time I was in an Asian shop here in Germany, I was so surprised and really happy when I found canned crab paste while I was scanning their counters. They came from Thailand like most of the goods sold there because it is owned by a Thai family but they also have some Filipino stuff, which of course I am extremely grateful about. The one they have though is not the pure crab fat and is spiced already which still turned out fine, I only needed to use more than I normally would if I am using pure crab paste or aligue.

It was the first time for Armin to eat Pasta Aligue so I was waiting for his reaction when he first tried it, the thing is, he usually does not like fishy food or seafood, and the last time we were in the Philippines he was a bit turned off at the sight of talangka, they look like big spiders, he said. Poor guy was looking almost green! Haha! But the Pasta Aligue was a hit!

Indulge in this creamy Pasta Aligue, sauce made with aligue (crab paste), cream and lemon or kalamansi juice and sprinkled with parmesan cheese! | www.foxyfolksy.com

Print Review

Pasta Aligue

5 from 5 votes
Indulge in this creamy Pasta Aligue, sauce made with aligue (crab paste), cream and lemon or kalamansi juice and sprinkled with parmesan cheese!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course :Main Course
Servings =4
Print Recipe Rate this Recipe

Ingredients
 

  • 8 oz spaghetti noodle (or any pasta) - cooked according to package instructions
  • ½ pound shrimps (or mixed seafoods) - shelled and deveined
  • ½ cup aligue/crab fat - adjust as desired
  • 3 tablespoons olive oil or vegetable oil
  • 2 cloves garlic - minced
  • 1 medium onion - chopped
  • 2 tablespoons kalamansi juice or lemon juice
  • ½ cup all-purpose cream or heavy cream
  • salt and pepper - to taste
  • 3 tablespoons grated parmesan (or hard cheese)

Instructions
 

  • In a saucepan, heat oil in medium high then stir in the shrimps until cooked. Remove shrimps but leave the oil.
  • In the same pan, saute garlic and onion just until tender. Add the aligue (crab paste) and cream and stir to combine. Let it simmer for 3-5 minutes. Add the lemon or kalamansi juice. Season with salt and pepper.
  • Toss in the precooked pasta and mix well. Transfer to your serving dish. Top with shrimps and sprinkle with grated parmesan or hard cheese before serving.

Nutrition

Calories: 511kcalCarbohydrates: 46gProtein: 25gFat: 24gSaturated Fat: 9gCholesterol: 195mgSodium: 689mgPotassium: 277mgFiber: 2gSugar: 2gVitamin A: 470IUVitamin C: 9.2mgCalcium: 174mgIron: 2.2mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!
« Garlic Knots
Easy Chocolate Mousse Cake Recipe »

Latest Recipes

Macapuno Balls made from macapuno preserves and condensed milk wrapped in colorful cellophane plastics.

Macapuno Balls

Nutritious and delicious Malunggay Pandesal recipe.

Malunggay Pandesal

Chicken Feet Dimsum in a bamboo steamer with Thai chilis and star anise. garnished with spring onion.

Chicken Feet Dimsum

Whole Potato Frittata sliced into serving portions.

Potato Frittata

Mildly sweet, nutty, and aromatic Suman Malagkit.

Suman Malagkit

Ginataang Langka made with unripe jackfruit with dried anchovies simmered in coconut cream.

Ginataang Langka

This Black Kutsinta is soft and chewy with a richer, caramelized, smoky flavor.

Black Kutsinta

Adobong Atay ng Manok in a serving platter garnished with fried garlic slivers.

Adobong Atay ng Manok (Chicken Liver Adobo)

Reader Interactions

Comments

    What do you think? Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this Recipe




  1. leslie says

    December 29, 2021 at 8:43 pm

    5 stars
    the whole family enjoyed it even my 2 yr old. thank you!

    Reply
    • Bebs says

      January 04, 2022 at 3:17 pm

      That is great, Leslie. Happy New Year!

      Reply
  2. Jho says

    April 25, 2021 at 9:50 am

    5 stars
    Can i use coconut milk or cream , instead of heavy cream ???

    Reply
    • Bebs says

      April 30, 2021 at 7:24 pm

      Hi Jho, if you are fine or love the coconut milk taste, them go for it!

      Reply
  3. Dianne says

    December 17, 2020 at 8:22 pm

    5 stars
    I made this earlier, taste was on point! It's very comforting.

    Reply
    • Bebs says

      May 13, 2021 at 11:38 pm

      Thanks for your short but sweet comment, Dianne.

      Reply
  4. Evelyn says

    December 28, 2019 at 12:18 pm

    5 stars
    I've been reading your post. Can i ask for your recipes eapecially pasta and dessert? Thanks in advance.

    Reply
    • Bebs says

      January 02, 2020 at 3:37 pm

      You can use the search box to look for pasta and desserts.

      Reply
  5. Ara says

    October 05, 2018 at 2:16 am

    Hi Bebs! I wonder where you got the aligue. I live in the US and had no luck finding aligue in asian markets near me. I would love to try your recipe! looks soooo good! Thanks!

    Reply
  6. Christine says

    November 25, 2017 at 9:04 am

    My sister cooked this and it was heavenly. I will try to make this tonight!

    Reply
    • Bebs says

      November 27, 2017 at 2:26 pm

      I am glad you and your sister liked it! ????

      Reply
  7. Drey says

    July 12, 2017 at 9:34 pm

    5 stars
    Will try this soon..

    Reply
    • Bebs says

      July 12, 2017 at 9:48 pm

      Hope you like it!

      Reply

Primary Sidebar

Author photo

Good food does not have to be expensive or difficult to make. With our recipes, you can make budget-friendly and restaurant-worthy dishes in no time!

Learn more→

  • Macapuno Balls
  • Malunggay Pandesal
  • Chicken Feet Dimsum
  • Potato Frittata

Subscribe

Ebook
Receive new posts directly delivered to your inbox As a bonus, a FREE eCookbook and printable Recipe Cards upon subscription
  • Pan Roasted Garlic Mushroom and Baby Potatoes

  • Easy Pork Hamonado Recipe using Pork Belly

  • How to take care of orchids?

  • Easy Chop Suey Recipe

  • How to make Black Tapioca Pearls for Bubble Tea (Milk Tea)

  • Fall-off-the-bone Baby Back Ribs in Oven

Footer

  • Filipino Spanish Bread Recipe
  • Chicken Sotanghon Soup
  • Coffee Jelly
  • Pichi Pichi Recipe
  • Japanese Cheesecake
  • Cauliflower Mac and Cheese

Footer

↑ back to top

FEATURE ICONS

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2014 - 2021 Foxy Folksy All Rights Reserved

HOME | ABOUT | CONTACT | RECIPE INDEX

PRIVACY POLICY| DISCLOSURE|COPYRIGHT POLICY