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Makes 2 to 3 servings
Preparation and cooking time: 20 minutes


500 grams fettuccine
1 piece red onion, chopped
5 cloves garlic, chopped
½ cup celery, chopped
2 tablespoons olive oil
1 ½ cup crab meat
½ cup green peas
4 tablespoons olive oil
1 ½ cups aligue
1 cup cream
½ cup rice wine
1 tablespoon butter
Pinch of sugar
Salt & pepper to taste
2 pieces calamansi, juiced


  1. Saute onion, garlic and celery in olive oil. Add crab meat next and cook until lightly browned.
  2. Mix in green peas. Set aside.
  3. Cook aligue in olive oil until it gets darker and orange oil starts to separate from the crab fat.
  4. Mix in cream and simmer until slightly reduced.
  5. Add rice wine next and simmer again for about 5 minutes.
  6. Add butter. Once it’s melted and well-incorporated, season with sugar, salt and pepper.
  7. Mix most of the crabmeat into the aligue sauce, leaving some crabmeat for topping. Turn off heat and add the calamansi juice.
  8. Serve over pasta and top with remaining crab meat.

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