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.
1 Pound, cooked according to package instructions
1 Pound, cleaned (Shrimp, Mussels, Squid, And Crab)
Heavy whipping cream
1 Cup (16 tbs)
1 1⁄2 Cup (24 tbs) (Taba Ng Talangka)
Cooking rice wine
1⁄2 Cup (8 tbs)
1 Medium, diced
1 Tablespoon, minced
Ground black pepper
1 Teaspoon (For Garnish)
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.
In the video, chef is making pasta in Aligue Sauce with a mix of seafood. The dish looks very delicious but unfortunately only those who understand Filipino can replicate this dish. Nevertheless, if you have even little knowledge of Filipino language or cuisines, you can give it a try.