Aligue and Prawn Pasta

Aligue and Prawn Pasta

People with high cholesterol beware, reading this alone might worsen your condition. Let’s start by saying that this might be the most sinful dishes Philippines have to offer traditional ones will have a very high fat content compared to multiple serving of triple decker baconators, now you might wonder why? It is because of one main ingredient the aligue. Aligue is that yellow orange substance you see when you crack open fatty crab, that is pure fat, it tastes really good and it is used in some dishes in the Philippine cuisine and this is one example. Some recipes you might see will contain in between 1 to 1.5 cups of this fat poured into the sauce but for this recipe we will lessen that dramatically using only 3 tablespoons as I plan to eat a lot of wonderful dishes until I turn 80 years old. If you want to try this one make sure to work out extensively the next day otherwise don’t blame me if your arteries got clogged later on, I had given enough warning.


250g spaghetti or any pasta you want
300g prawns, shelled
2-3 pcs long squid, sliced into rings
3 heaping tbsp aligue (crab fat)
1/2 cup cream
1/2 cup white wine
1/2 cup shrimp stock
6 cloves garlic, minced
1 onion, finely chopped
2 tbsp chopped parsley
juice from 1/2 lemon
grated parmesan, 1/4 cup + more for garnishing
olive oil
freshly ground black pepper


1. Cook pasta according to packet instructions, set aside
2. Season prawns and squid rings with salt and pepper.
3. In a heavy pan add olive oil then quickly half cook seafood in very hot temperature. Remove from pan then set aside.
4. Using the same pan, reduce heat to medium then add olive oil if needed then sauté garlic and onions until lightly brown in colour.
5. Pour the white wine and deglaze, once liquid is thick and brownish in colour add aligue (crab fat) and shrimp stock bring to a boil then reduce heat to low.
6. Add the cooked pasta, cooked seafood and parsley. Give it a good mix then add the cream. Turn heat to high and continue mixing until sauce is evenly distributed.
7. Squeeze lemon on top then add grated parmesan. Season with freshly ground pepper and if needed some salt.
8. Remove from pan then serve with more parmesan cheese.

Aligue and Prawn Pasta Wide

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27 thoughts on “Aligue and Prawn Pasta

  1. Regardless of what my arteries or common sense might tell me, I would love a bowl of the Aligue, prawns and that delicious creamy sauce. Parmesan and white wine are the supporting acts to this star of a dish. Comfort food just got better :)

  2. Since I am not a big crab eater, I have never heard about actually using crab fat… I don’t see why not. This dish looks sinful and the ingredients… Wow! I love learning new and fascinating recipes and dishes from all over the world. Thanks Raymund. I’m going to ask my brother if he’s ever tried this before because until recently, he was living in The Philippines.


  3. Oooh, crab fat?! I’ve never heard of such an ingredient before. Thanks for clearing it up for me – I never knew what that yellowy stuff was before… was wondering for a long time (and I was always curious if it could be eaten or not!). Looks like a wonderful, flavoursome meal. I shouldn’t worry about the high fat content… my colleague just gave me a pot of “schmalz” from Germany. It’s basically pure lard, with bits of cooked, crispy meat inside which you spread on bread! So much nom nom!

  4. I had no idea what crab fat was called. My parents loved it and always add the fat from the crab we caught. I thought it was gross, but I was a kid back then. :) I have never seen aligue on the shelf for sell anywhere and I would think with dishes that used large quantities of it that someone would sell it.; Where do you get yours? I, thankfully, do not have high cholesterol; therefore, I would not hesitate a second to eat this wonderful looking dish!

  5. I am so familiar with crab fat, so now I have a better word for it. No one I know appreciates it (or knows about it), so I get more than my share. Wonderful recipe. But if I make this, the aligue will not be included. I have been a devoted fan since childhood, and prefer to eat it as a treat. I don’t share!

  6. Fantastic colours! I’ve never seen crab fat here, but I’m going to look for it. The recipe is already saved so I can try it later.

  7. Oh my gosh! I don’t know if I can find crab fat, but I’m totally making this! I’m going to have to make it on a night Mike’s not home. I’m a tad concerned about his cholesterol and like you said, this would not be good. But oh would it taste so good!

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