Saturday, March 2, 2013

Aligue Pasta

What's your favorite part of the crab?  For me, my mom and dad, and maybe most of us, it's the aligue or the crab fat.  I remembered whenever my dad cooked crab, I would open the shell of the crabs just to find which of them has the more aligue and quickly dig my spoon to get it.  I know its's really high in cholesterol, but who cares, we seldom eat this.  Its not as if we are eating crab everyday.

While strolling last night in the grocery, I found this small jar of crab fat or paste.  Luckily, I could eat crab fat without buying whole crabs.  Of course this is very sinful, heart stopping and brain killing gourmet food that's why I have to use it (Mind you, I did not use the verb eat.  You are not suppose to it it straight from the jar unless you are still young, and when I mean young, I mean young.).  

I watched this episode of Kris Aquino about a year ago with guest Jodi Sta. Maria.  They cooked aligue pasta but I wasn't able to remember the ingredients, so I just have to make my own recipe of Aligue Pasta.

300g                             Pasta
6 Tbsp                          Olive Oil
6 cloves                        Garlic, fine chopped
1/4 cup                         Parsley, chopped
6 Tablespoonful            Crab Paste (Aligue)
1 cup                            Native Spinach
1/4 cup                         Black Olive, sliced
1/4 tsp                          Italian Seasoning
2 pcs                            Calamansi
Salt and  Black Pepper to taste

1.  Cooked pasta according to package instruction.  Reserved 1/4 cup of pasta water.
2.  Heat olive oil over low heat in a sauce pan.  Add the garlic and continue heating over low heat.  Sauteing the garlic over hot olive oil will make it golden brown.  What I want is to extract the flavor of the garlic without turning it into golden brown.
3.  When the garlic is already cooked but still white, add the chopped parsley and continue heating for 2 minutes.
4.  Add the crab paste and saute for 1 minute.
5.  Add the and olives and spinach and let it wither, about 1 minute.
6.  Squeeze the calamansi into the pan.  This will help to balance the richness of the crab paste.
7.  Season with Italian Seasoning, salt and pepper.
8.  Add the pasta water and toss in the pasta until evenly coated with the aligue sauce.

This pasta has the pronounced taste of the aligue balanced with the tanginess of the calamansi juice and hint of the herbs.

This recipe is good for 5 - 6 people.  Really?  Well, like what I've said, this is very sinful and high in cholesterol.  This is not meant to eat like a potato chip or pop corn while watching your favorite movie.  This should be eaten with moderation and not on a regular basis.  Just to be sure, have a glass of pineapple juice at your side just in case your blood level rises.


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