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
freshly ground black pepper
- Cook pasta according to packet instructions, set aside
- Season prawns and squid rings with salt and pepper.
- In a heavy pan add olive oil then quickly half cook seafood in very hot temperature. Remove from pan then set aside.
- Using the same pan, reduce heat to medium then add olive oil if needed then sauté garlic and onions until lightly brown in colour.
- 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.
- 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.
- Squeeze lemon on top then add grated parmesan. Season with freshly ground pepper and if needed some salt.
- Remove from pan then serve with more parmesan cheese.