Seafood Aligue Pasta
A creamy Filipino pasta dish made with crab fat, mixed seafood, ricotta, and parmesan. The sauce coats every strand of linguine with briny richness.
Instructions
- 1
Bring the water to a boil in a cooking pot. Add 1 teaspoon of salt, then cook the linguine according to package directions. Drain and set aside.
- 2
Heat the olive oil in a wide pan. Sauté the onion and garlic until the onion softens.
- 3
Add the crab fat and sauté for about 30 seconds, just until fragrant.
- 4
Add the tomatoes and cook for 1 minute.
- 5
Put in the seafood mix and sauté for another 30 seconds.
- 6
Add the tomato paste and spinach, then pour in the chicken stock. Let it come to a boil.
- 7
Pour in the cooking cream, then add the ricotta and parmesan cheeses. Stir until the sauce becomes creamy.
- 8
Season with the remaining salt, then add the cooked linguine. Toss until the pasta is fully coated with the sauce.
- 9
Add the chopped parsley and toss once more.
- 10
Serve warm and enjoy.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the flavors of the sea and the richness of the ingredients guide you—trust the process, and let each bite be a celebration of simplicity and depth. This recipe offers a modern twist on traditional Filipino cooking while maintaining the essence of coastal flavors.
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