08/11/2025
Creamy Aligue (Crab Paste) Pasta Recipe
This recipe is quick, usually taking under 30 minutes, and yields a deeply flavorful, restaurant-quality dish.
Item Quantity
Pasta (Spaghetti, Linguine, or Fettuccine) 400g Cook according to package directions.
Crab Paste 1/2 cup
Garlic 4-6 cloves Finely minced.
Onion 1/2 medium Finely diced
Heavy Cream (or All-Purpose Cream) 1 cup
Butter 2 Tbsp Unsalted, for sautéing.
Lemon/Kalamansi Juice 1-2 tsp
Salt and Pepper To taste
Optional Seafood 1/2 lb Shelled and deveined shrimp, or fresh lump crab meat.
Garnish Parsley or Basil Finely chopped.
Instructions
1. Cook the Pasta
Cook your chosen pasta in well-salted boiling water until al dente.
Before draining, reserve about 1 cup of the pasta water. This starchy water will be key to adjusting the sauce consistency later.
Drain the pasta and set it aside.
2. Sauté Aromatics
In a large skillet or pan over medium heat, melt the butter.
Add the diced onion (if using) and sauté until softened, about 2-3 minutes.
Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute. Be careful not to burn it.
(If adding shrimp/seafood: Sauté it now until just cooked through and remove it from the pan, setting it aside. Continue with the next step using the same pan.)
3. Build the Aligue Sauce
Lower the heat to medium-low.
Stir in the crab paste (Aligue). Cook and stir for about 1-2 minutes to let the flavor bloom with the aromatics.
Pour in the heavy cream (or all-purpose cream). Stir constantly to fully incorporate the crab paste into the cream.
Let the sauce gently simmer and thicken slightly for about 3-5 minutes.
4. Season and Finish
Add 1 teaspoon of lemon or kalamansi juice. This cuts through the richness of the crab paste and brightens the flavor.
Season with salt and pepper to taste. Note: Crab paste is already salty, so taste the sauce before adding salt.
If the sauce is too thick, gradually add some of the reserved pasta water until it reaches your desired consistency.
5. Toss and Serve
Add the cooked pasta and the pre-cooked seafood (if using) into the pan with the sauce.
Toss everything well until the pasta is fully coated. Cook for another 1-2 minutes to allow the pasta to absorb some of the sauce.
Serve immediately, garnished with chopped parsley, chives, or basil.
Enjoy your rich and savory Creamy Aligue Pasta!
