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Pasta Aligue
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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). 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch, Main Course, Side Dish
Cuisine: Filipino
Keyword: aligue pasta, pasta aligue
Servings: 6
Calories: 610kcal
Author: Bebs


  • 1 pound fusilli
  • ½ 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
  • 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. 


Calories: 610kcal | Carbohydrates: 61g | Protein: 27g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 168mg | Sodium: 702mg | Potassium: 376mg | Fiber: 3g | Sugar: 3g | Vitamin A: 780IU | Vitamin C: 12.6mg | Calcium: 130mg | Iron: 2.3mg