Normally, on a cold and rainy day, I would whip up something soupy. But today, my gut is telling me it’s craving for pasta. So I scoured our pantry for whatever available ingredient I can find to use for my pasta dish.
Luckily for me, I still have half a bottle of “aligue” stored in the fridge. And thus, our lunch, I announced to mom, would be crab fat pasta.
I’m pretty used to making this dish because it’s relatively easy. The version I know is basic; anyone can do this at home. Just try this: saute 2 tablespoons sliced ginger, 1 medium-sized shallot, and 1-2 cloves of garlic (minced) on about 2 tablespoons of olive oil. Then add 2-3 tablespoons of aligue and half a cup of all-purpose cream. You can adjust the cream to 1 cup, depending on your taste. Season it with salt (or better fish sauce) and pepper. After mixing it all in, toss the hot noodles. Mix and top with mint or basil leaves.
As an option, you can top this pasta with grilled shrimps or include shrimps, calamari and dried fish when making the sauce.