Aligue and Prawn Pasta is a type of seafood pasta using spaghetti and where it sauce uses a good amount crab fat as one of its main ingredients.
- 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
- 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.
What a lovely meal and so colourful too.
I always love something that would make my heart skip a beat! I make this when feeling indulgent.
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 🙂
New lessen from your post, never know about Aligue before…
do you have the pic of the ingredient???
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.
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!
What a special dish, the color is so appetizing and the cream just sets it off. YUM!
Mmmmmmm! This pasta looks awesome. Just what I need for dinner.
That is one tasty looking pasta!
First time I’m hearing about aligue. The dish looks yummy, and, as we say in Spain, “una vez al año no hace daño” (only once a year it won’t hurt).
What a decadent dish! I love aligue! I think indulging every once in a while is okay. 🙂 Have a great weekend.
Fascinating post … Is the aligue something that can be purchased in a jar or can, or only available straight from the whole crab?
Its in a jar usually found in Asian shops. You can also use the fresh ones out of a female crab.
Your dish is so pretty…I’ve never heard of aligue before. It is amazing what we learn from our blogging friends.
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!
You can get them in Asian shops. Philippine and Thailand sections have them.
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!
Ray, although this pasta may not be the healthiest, I sure could go for this. It sounds like a very rich tasting pasta.
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.
This looks spectacular! Really excellent – thanks so much. (And I’ll make sure I work out extra hard to keep my arteries in shape!)
Can you buy aligue ? Or do you have to crack open a fatty crab (yum). This reminds me of pasta with umi – so rich and sinful but absolutely delicious.
Yup you can buy this in bottles but you can also get it from a fatty female crab.
Wow. Never heard of crab fat before. This looks yum!!
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!
didn’t know that aligue is the name for that fat in crabs. i avoid that thing and go straight to the white meat.. 🙂
Pretty *and* tasty!