Aligue Pasta

Did you know that majority of Filipino food enthusiasts love pasta? This did not come as a surprise to me. It is obvious. Pasta is being introduced to Filipinos starting on their first few years of existence. Remember the spaghetti that mom makes for your birthday? How about the baked macaroni or lasagna that she prepares every Sunday?

I am trying to feature pasta dishes with a Filipino touch since I started this blog. There were two Filipino inspired pasta dishes presented by far: Pinoy Spaghetti and Tuyo Pesto. Today’s feature will be number three on the list. It is called Aligue Pasta.

Aligue is another term for crab fat. The aligue in this recipe comes from Asian shore crabs. In the Philippines, we call these crabs “talangka” while the fat that comes from these crabs is known as “taba ng talangka”.

Taba ng Talangka makes a good appetizer. All you need is to squeeze a slice of lemon or calamansi and you’re all set. Don’t eat too much though because it can increase your cholesterol.

Asian and Filipino stores here in Chicago do not carry crab fat (at least that I know of). When we were in the Philippines a few months back, a good friend gave us cans of crab fat and we brought some with us.

Try this Aligue Pasta recipe and let me know your opinion. You may send your message through the comment box below this page.

Aligue Pasta
Nutrition Information
  • Serves: 3
  • Serving size: 3
    Prep time: 
    Cook time: 
    Total time: 
    • 1 lb fettuccine noodles, cooked according to package instructions
    • 1 lb mixed seafood, cleaned (shrimp, mussels, squid, and crab)
    • 1 cup heavy whipping cream
    • 1  1/2 cup crab fat (taba ng talangka)
    • 1/2 cup cooking rice wine
    • 1 medium onion, diced
    • 1 tablespoon garlic, minced
    • Salt and ground black pepper to taste
    • 1 teaspoon green onions, for garnish
    • 2 tablespoons cooking oil
    1. Arrange cooked fettuccine noodles in a serving plate. Set aside.
    2. Heat a cooking pot and pour-in cooking oil.
    3. Sauté garlic and onions.
    4. Pour-in cooking rice wine, stir, and cook for a minute.
    5. Put-in the crab fat (taba ng talangka) then stir. Simmer for 2 minutes.
    6. Sprinkle salt and ground black pepper, pour-in heavy whipping cream, and stir. Simmer for 3 to 4 minutes.
    7. Add mixed seafood and cook for 2 minutes.
    8. Turn-off heat and pour over fettuccine noodles. Garnish with green onions.
    9. Serve. Share and enjoy!


    Watch the cooking video:


    1. christian allarde says:

      I tried this one time I did really like it because, I know it might seem strange but I’m not really into eating crabs or lobster that much. I only like to eat like the meat but the rest of the animal. I stay away from I know that Filipino’s love the head of seafood including shrimps, lobsters and crabs. But I stay away from it because I know that it has a high cholesterol content. So I just like the meat.

    2. hi! thanks for posting this, i want to try your recipe :) is there an alternative for the rice wine? thanks 😉

    3. for sure this will taste good I love crab fat but your recipe has tons of crab fat it will give you a high blood pressure or your cholesterol will sky rocket. Only young ones could eat this.

    4. Is the crab fat a must have? If you don’t have it, what is a good alternative? Thanks for all your recipes. Panlasang Pinoy has certainly brought back the fun in cooking for me. =)

    5. thnx panlasang pinoy…b4 i dnt hav a guts to cook a dish bt nw i hav a confidence especially when my alaga, tasted the fried chicken & max’s chicken, he rili loved it. thnx rili. Godblez.

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