Seafood Aligue (Crab Fat) Pasta

aligue pasta

Go ahead. Indulge. It’s not about how long you live, it’s about the quality of life you’ve lived. Okay I went overboard there. It would be wise to eat this in moderation because it’s a real killer. Before I cooked this the last time I indulged in crab fat was a year ago when I experimented and made Seafood Aligue Rice (which is pretty much the same except for the pasta noodles). It was a heavenly experience, but it was something I vowed not to eat again unless months have passed. Fast forward to the present when I spotted a bottle of Blue Kitchen’s Crab Fat in our pantry. It was a gift from a friend, and we were very cautious about consuming it as it would wreak havoc on our futile diets. But then again, it was time (insert evil laugh).

The simplest way to cook this dish is to saute garlic in butter, add the aligue, season with salt and pepper and  toss in cooked pasta of choice. A few drops of extra virgin oil is recommended if it becomes too dry. Drizzle with calamansi and you’re all set for heart-attack land. I prepare it differently, however, adding shrimps, clams and mussels for that seafood essence (I wanted to add a can of tuna flakes but it was too overloaded). The juices from the clams and the shrimp really make it seafoodier.

You may use clams in a can, but if adding fresh white clams (halaan) let them soak in water the entire day so they’ll spit out the sand. You may opt to use both clams and mussels, and you may also opt to use either of the two depending on your tastes or availability. This also goes with other seafood like tuna or even squid. Just use small amounts and don’t overload. As for the shrimps, peel off the skin, cut them lengthwise and devein. Keep the heads and put them in a bowl and crush them so the juices come out. You’ll use them later.

You’ll need:

  • A bottle of crab fat
  • 300 grams of white clams
  • 300 grams of mussels
  • 8 pcs of medium sized shrimps
  • 250-300 grams of any pasta (I used spaghetti)
  • Salt and pepper
  • garlic
  • half an onion, sliced thinly
  • half a thumb of ginger for the clams, sliced
  • a tomato cut into quarters
  • Parmesan Cheese
  • olive oil
  • McCormick Italian Herbs seasoning (optional)

Cook pasta as per package directions and set aside. You might want to keep half a cup of pasta water for later if the sauce is too dry (adding pasta water to your sauce will make the sauce cling to the pasta). Put all the fresh clams and mussels in a pot with the ginger (to rid of that fishy smell) and add just half a cup of water, bring to boil and take them out once the clams open. Overcooking them will make them gummy. Strain and pour the hot water into the bowl with the crushed shrimp heads. Strain again, discard the shrimp heads, and set aside the seafood juice. Meanwhile, take out the clams and mussels and discard the shells and set aside.

Using a wok, saute garlic, onions and tomatoes in olive oil until soft. Add the shrimps until they turn pink. Add all that evil crab fat and half of the seafood juice. Use your discretion in adding more seafood juice. Let it simmer for 5 minutes while stirring to keep the bottom from burning. At this point you may add a few spoonfuls of pasta water. Just make sure it doesn’t come out watery.  Season with salt and pepper and a dash or two of Italian herbs seasoning.

Toss in the pasta into the wok, constantly stirring. It would be wise to gauge the sauce and pasta ratio before doing this. I suggest you take out a bowl of sauce first and set it aside before adding the pasta so you can just easily add more of the sauce. It’s better than running out of pasta and having to cook some more later.

Serve in a bowl, sprinkle with parmesan cheese, and garnish with calamansi and wolf it all down with garlic bread. Make sure you have the number for the hospital ambulance in your speed dial.

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9 Comments

Filed under Seafood Recipes

9 responses to “Seafood Aligue (Crab Fat) Pasta

  1. Jamee

    Why bother with the pasta? Just give me the jar and a spoon. Hehe. I should try this with brown rice pasta as a low-carb alternative.

    • bflavi

      Why bother with brown rice then? Hehe. Low carb diets are out. Complex-carb dieting is the way to go. They’ll keep you full longer to keep hunger pangs at bay 🙂

      Thanks for dropping by Jamee!

  2. Michelle

    when do you add the italian herb seasoning? i’ll try nga your recipe. last time i attempted to make this dish, it turned out to be some sort of pansit palabok 😦

    • bflavi

      I wouldn’t be surprised. I also had the same feeling when I first looked at my finished product, but I think the seafood juice saved it, along with the italian herbs to give it that, um, italian vibe.
      The timing for herbs vary depending on how fresh they are, if they are ground or whole and what kind they are, etc. But generally they should be added at the latter part otherwise the heat will kill the flavor and aroma. Remember they only keep for a year and prevent moisture from getting in by not shaking the whole container onto what you’re cooking. Put it in your palm and rub it as they fall off. Rubbing it should release the flavors and aroma. If you don’t smell anything then they’re no good.

  3. bots

    Hallelujah! Mado-ol gayud ta sa Gino-o ani. Daghan salamat.

    B

  4. thella

    was searching for a recipe and stumbled upon your blog 🙂 the dish looks great and i will definitely try it for my hubby. thanks for your helpful post 🙂

  5. hello,

    though already calorie laden it taste better with 3 tblspoon nestle cream after all the seafood had been sauted and soup stock added, also i garnished it with crab stick and brocolli on top( sauted with just enuf olive oil so it wnt stick in the pan) . brocolli is a try hard guilt remedy ingredient. best if you do about 2 hrs gym time after. or 5 km walk. better yet swim for two hrs. then maybe if this pasta will motivate exercise after we can call it slimming aligue pasta.

  6. Chris

    Great recipe. I’ve made it time and time again. BTW anyone have an online source for the crab fat? I’ve randomly found it at a Filipino store in Long Island, but they only bring it in from New Jersey once in a blue moon. Any good “other Asian” crab fat substitutions?

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