Seafood Aligue Pasta is a combination of two things Filipinos love: pasta and Aligue. This Seafood Aligue Pasta recipe combines classic Aligue pasta with plenty of seafood mix, grape tomatoes, and baby spinach for a complete meal. Seafood Aligue Pasta is perfect for lunch or dinner, and the combination of crab fat, ricotta, and Parmesan creates a sauce that clings to each strand of linguine. I’ve been making Seafood Alligator Pasta for years and my family asks for it on special occasions.
Many years ago, when I was still living in Chicago, I remember bringing a can of Tabang Taranka from the Philippines. At the time, Filipino stores didn’t carry crab fat, so I had to rely on what my friends and family brought me. These days, you can find bottled alli goo at Asian grocery stores in Tampa, making this dish much easier to make.
The key to this recipe is to use high-quality crab fat and stir-fry it quickly with the garlic and onions. This short sauté releases oil and intensifies flavor. The ricotta and parmesan cheese give the sauce a richness that doesn’t make it too heavy.
What is Seafood Aligue Pasta?
Seafood Aligue Pasta is a Filipino pasta dish made with crab fat and mixed seafood in a creamy sauce. Aligu, also known as tabang talangka, is derived from the Asian coastal crab known as talangka in the Philippines. The orange paste you get in bottles at stores in the Philippines is actually crab hepatopancreas, not fat. Filipinos have been eating Aligu with rice for generations. My Lola squeezed fresh calamansi over warm rice topped with alli goo. That simple combination was already a feast.
This dish represents how Filipinos adapt Italian pasta to local tastes. There’s Pinoy spaghetti and hot dogs with sweet sauce, tuyo pesto with dried fish, and arigu pasta with crab fat. They all take something familiar and make it distinctly Filipino. This seafood version adds shrimp, squid, and mussels to the mix for a more filling meal.
Why This Seafood Alligator Pasta Recipe Works
This recipe produces creamy pasta with a strong seafood flavor.
The early sautéed crab fat releases its oils and builds the flavor base for the whole sauce. The ricotta and parmesan together create creaminess without the heaviness of all the heavy cream. The tomato paste and grape tomatoes add brightness and balance out the richness of the crab fat. The baby spinach melts into the sauce, adding color and freshness. The chicken broth brings the sauce together and adds another layer of flavor.
material
Linguine – a flat pasta that goes well with a creamy sauce Seafood mix – goes well with shrimp, squid and mussels Carnation Everyday Creamer – creates a smooth sauce base Crab fat – the tabantaranka is the star of this dish Baby spinach – adds color and wilts nicely to the sauce Grape tomatoes – halved tomatoes bring sweetness and tartness Ricotta – Adds creaminess and mild acidity Parmesan cheese – sharp flavor Tomato paste – darkens the color and adds richness to the sauce Yellow onion – adds a savory sweetness when stir-fried Garlic – essential for flavor Parsley – fresh herbs for finishing Chicken stock – adds depth to the sauce Olive oil – for stir-frying Salt – for seasoning
Vanjo’s advice
In the process of creating the perfect Aligue pasta based on my own preferences, I learned a few things.
Look for pure Taban Taranka. Some brands add fillers such as cornstarch to stretch the product. The best ones only list crab fat, garlic, and oil as ingredients. I always check the label. Gently fry the crab fat. Add the garlic and onions and cook for about 30 seconds. You don’t want to cook the ali goo until it’s dry, you want to remove the oil. Keep pasta water on hand. I save about half a cup of linguine before throwing it away. If the sauce is too thick, add some pasta water to soften it. Taste before adding salt. Bottled Aligue already contains salt. I learned this the hard way early on when I put too much salt in a batch.
How to make seafood alligator pasta
This pasta is ready as soon as everything is ready. Just follow the steps and you’ll create beautiful dishes for your family.
Boil water in a large pot and add 1 teaspoon of salt. Cook linguine according to package directions until al dente. Drain the pasta and set aside, reserving some of the water from the pasta. Add a little olive oil to the linguine so it doesn’t stick. Heat the olive oil in a wide saucepan over medium heat. Saute onions and garlic until onions are soft. Add the crab fat and stir-fry for about 30 seconds until fragrant. Add the halved grape tomatoes and cook for 1 minute.
At this point, a nice aroma will come from the pot. Orange oil is released from the crab fat and mixes with the garlic.
Add the seafood mix and stir-fry for about 30 seconds. Add the tomato paste and baby spinach and pour in the chicken stock. Bring the mixture to a boil and add the evaporated creamer. Mix the ricotta and Parmesan until the sauce is creamy.
Season with remaining salt, add cooked linguine and stir until all strands are coated. To finish, add chopped parsley and toss again.
pro tips
Cook the seafood gently to keep it tender Use room temperature ricotta to prevent the sauce from curdling Serve immediately while the sauce is still glossy If you need to loosen the sauce, add the pasta water a little at a time
What to Serve with Seafood Allig Pasta
storage
This Seafood Aligue Pasta will keep for several days.
Refrigerator: Store in an airtight container for up to 3 days. The sauce will thicken as it cools. Freezer: We do not recommend freezing this pasta. The texture of the seafood may change and cream-based sauces may separate. Reheat: Heat slowly in a pot over low heat. Add cream or pasta water to reconstitute the sauce.
See more Filipino pasta recipes
Crab fat – different flavors, but you can also use crab paste from Thai stores Evaporated creamer – heavy cream or all-purpose cream Ricotta cheese – a little cream cheese or mascarpone Linguine – fettuccine, spaghetti, or angel hair Seafood mix – use any fresh seafood Baby spinach – arugula or kangkong
FAQ
Is crab fat necessary?
Yes, crab fat is what makes this dish special. If you can’t find taba ng talangka, look for crab paste in your Thai grocery store. The taste will change, but it will still be effective.
Are there any alternatives to rice wine?
This recipe does not use rice wine, but if you would like to add rice wine like in the original Aligue pasta recipe, you can substitute it with dry white wine or omit it completely.
Will this raise my cholesterol?
Crab fat contains cholesterol, so please consume it in moderation. I don’t make it for everyday meals, I make it for special occasions.
Can it be made without seafood?
yes. You can also make a simpler version with just aligue, cream, and pasta. For that version, check out my original Aligue pasta recipe.
How long does bottled Alli Goo last after opening?
Store opened Aligue in the refrigerator and use within 2 weeks. Please check for any strange odor or mold before use.
Seafood Aligue Pasta is the kind of dish that turns dinner into an event. The combination of crab fat, seafood, and creamy sauce creates a flavor that reminds you of special gatherings back home. Give this Seafood Aligue Pasta recipe a try.
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seafood alligator pasta
Seafood Aligue Pasta is a creamy Filipino pasta dish made with crab fat, seafood mix, ricotta, and Parmesan cheese. The sauce coats each strand of linguine with salty richness. Please use this restaurant for lunch or dinner when you want to give your family an unforgettable treat.
Instructions
Bring a pot of water to a boil. Add 1 teaspoon salt and cook linguine according to package directions. Drain and set aside.
1 pound linguine, 1 quart water, 1 1/2 teaspoons salt
Heat the olive oil in a wide pot. Saute onions and garlic until onions are soft.
1 yellow onion, 6 cloves of garlic, 3 tablespoons olive oil
Add crab fat and sauté until fragrant, about 30 seconds.
1/2 cup crab fat
Add tomatoes and cook for 1 minute.
grape tomatoes 10 oz
Add the seafood mix and stir-fry for another 30 seconds.
1 pound seafood mix
Add the tomato paste and spinach and pour in the chicken stock. Bring to a boil.
2 cups baby spinach, 3 tablespoons tomato paste, 1 cup chicken stock
Pour in the Carnation Everyday Creamer and add the ricotta and Parmesan cheeses. Stir until the sauce is creamy.
Carnation Everyday Creamer 200ml, 3/4 cup ricotta cheese, 1/2 cup Parmesan cheese
Season with remaining salt to taste and add cooked linguine. Stir until pasta is completely coated with sauce.
1 pound linguine, 1 1/2 teaspoons salt
Add chopped parsley and mix again.
3 tablespoons parsley
Serve warm.
Precautions
Pasta water tip — Reserve about half a cup of pasta water before draining. Use to loosen the sauce if it becomes too thick after adding cheese.
Double the recipe — This recipe can be doubled for a larger gathering. Use a wide pot to hold extra pasta and sauce.
Seafood options — Frozen seafood mixes are also good, but thaw and pat dry before cooking to avoid excess moisture in the sauce.
Creamer Alternatives — If desired, you can use heavy cream or all-purpose cream in place of Carnation Everyday Creamer.
Nutritional information display
calorie: 623kcal (31%) carbohydrates: 35g (12%) protein: 26g (52%) fat: 43g (66%) Saturated fat: twenty threeg (115%) Polyunsaturated fats: 2g Monounsaturated fats: 14g Trans fat: 1g cholesterol: 101mg (34%) sodium: 1694mg (71%) potassium: 451mg (13%) fiber: 3g (12%) sugar: 5g (6%) Vitamin A: 2792IU (56%) Vitamin C: 16mg (19%) calcium: 231mg (twenty three%) iron: 2mg (11%)
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