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Special Aligue Pasta Fusilli

Try this special Aligue Pasta for a rich and flavorful treat. Made with perfectly cooked fusilli pasta tossed in a thick, creamy sauce made from crab fat and cream. With a little tanginess from lemon juice then topped with shrimps and crushed chicharon (pork rinds). Special Aligue Pasta Recipe

Aligue Pasta (or Pasta Aligue) is my family's pasta of choice whenever we go out to dine. If the restaurant has it in their menu it is sure to be on our table.

There is a cozy restaurant in our town that makes one of the best pasta I've ever tried, the Parmisano's.

They offer pizza, pasta, chicken and other dishes with Italian flare but infused with local Kapampangan flavors. Our favorite is their Shrimp Bisque Fussili.

This Aligue Pasta Fusilli recipe is greatly inspired by that dish. It is a fusion of Italian, as represented by the pasta fusilli, and our traditional Pancit Luglug (Kapampangan version of Palabok) where the toppings of shrimp and chicharon were taken from.

If you are in San Fernando, Pampanga area, I highly recommend trying this place.

Aligue Pasta Fusilli

We love Aligue pasta so much that this is actually my second time to write a recipe post about it. The first one I wrote was way back in 2014, it is a simpler version of this pasta aligue recipe. I still use that recipe especially if I am only cooking for me and Armin.

How to make delicious Aligue Pasta

Ingredients for Aligue Pasta

The star ingredient in this recipe is the crab fat or 'taba ng talangka'. It is the deciding factor that will make or break this dish.

You can buy them in cans or jars. But since it needs a lot of talangka (crab shore) to fill a bottle, some sellers add extenders like cornstarch or flour in their products.

It would be best, of course, if you can get hold of pure 'taba ng talangka' to get the best result for this dish. They could be a little pricey though but well worth the money.

I got my glass of 'taba ng talangka' from a reliable source since he prepares them himself.  So unless you have your own source that makes pure 'taba ng talangka', look (and test) brands that do and stick with them.

Taba ng Talangka

For a long time, we are told that we have to eat crabs and other shellfishes sparingly because it is high in cholesterol which is supposedly bad for our health. Recent studies, however, have shown that diets high in shellfish can actually lower harmful forms of cholesterol in the bloodstream. Not only do they have a low-fat content but about half of that fat is in the form of beneficial omega-3 oils.

If this is all true then nothing could stop me from making and indulging in this delectable and flavor-rich Aligue Pasta Fusilli more often.

Aligue Pasta

Try it this coming holiday season to replace your usual pasta dish and give your peeps a nice and yummy treat.

Aligue Pasta

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Pasta Aligue
5 from 1 vote

Special Aligue Pasta Fusilli

Try this special Aligue Pasta made with fusilli tossed in a creamy sauce of crab fat, cream and lemon juice then topped with shrimps and crushed chicharon (pork rinds). 
Print Rate
Course: Lunch,Main Course,Side Dish
Cuisine: Filipino
Keyword: aligue pasta,pasta aligue
Servings: 6
Calories: 610kcal
Author: Bebs
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 1 pound fusilli
  • 1/2 pound shrimp
  • 4 tablespoon oil
  • 1 medium onion - - chopped finely
  • 3 cloves garlic - - minced
  • 1 cup crab fat (aligue)
  • 250 ml all-purpose cream - or table cream
  • 4 tablespoons lemon or calamansi juice
  • 1 tablesspoon salt
  • 1/8 teaspoon ground pepper
  • 1 cup crushed pork rinds - - for topping
  • 1 cup green onions - - chopped


  • Cook fusilli as per package direction. Drain and set aside.
  • In a saucepan or skillet, heat oil in medium high. Cook shrimp for a minute each side or until they turn pink. Remove from pan and set aside.
  • In the same pan, saute garlic and onion until aromatic and tender. Add the crab fat and cook for a minute.
  • Stir in the cream and let it simmer for 3 minutes. Add the lemon or kalamansi juice and stir. Season with salt and pepper and add back the cooked shrimp. Simmer for another 2 minutes. (See Note 1)
  • Remove the shrimps again and transfer to a small bowl.
  • Transfer fusilli to a large bowl or casserole. Add the aligue sauce and toss until the fusilli are completely coated with sauce. Top with crushed chicharon (pork rinds), shrimp, and chopped green onions.
  • You may add some grated Parmesan cheese if desired.



Note 1. If the sauce gets too thick, just add a little water, about a half cup. 
Nutrition Facts
Special Aligue Pasta Fusilli
Amount Per Serving
Calories 610 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 11g55%
Cholesterol 168mg56%
Sodium 702mg29%
Potassium 376mg11%
Carbohydrates 61g20%
Fiber 3g12%
Sugar 3g3%
Protein 27g54%
Vitamin A 780IU16%
Vitamin C 12.6mg15%
Calcium 130mg13%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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